Fall

Salmon Ochazuke

February 12, 2013
1 Rating
Author Notes

I've always gone right for this soup at our favorite Izakaya, but it's a fantastic comfort food and a go-to when I'm sick with a cold. I love the salty bite from the bonito and fish, and it's a welcome change from chicken noodle soup. The traditional version just uses green tea in the broth, but I find when I make it at home that it's missing something so I add the soy and mirin. —Meatballs&Milkshakes

  • Serves 2
Ingredients
  • 2 cups cooked rice, white or brown
  • 4 cups hot freshly brewed green tea
  • 2 tablespoons mirin
  • 2 tablespoons low sodium soy sauce
  • 6 ounces salmon filet
  • 4 tablespoons bonito flakes or bottarga
  • 2 tablespoons Japanese rice seasoning or combination dried seaweed and sesame seeds
In This Recipe
Directions
  1. Roast the salmon for 10 minutes at 375 degrees with a drizzle of olive oil, salt, and pepper until it’s cooked to medium rare.
  2. Pile the rice in a bowl and lay the salmon over the top. Sprinkled with bonito and rice seasoning. Combine the tea, soy, and mirin and pour over the top.

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • savorthis
    savorthis
  • Meatballs&Milkshakes
    Meatballs&Milkshakes
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.

5 Reviews

AntoniaJames February 14, 2013
So appealing . . . Comfort food at its best! Looking forward to trying this soon. Very soon. ;o)
 
Author Comment
Meatballs&Milkshakes February 20, 2013
Thanks, hope you enjoy it!
 
AntoniaJames February 20, 2013
It's on the program for this weekend! ;o)
 
savorthis February 12, 2013
That looks soulful and delicious...some of my very favorite ingredients!
 
Author Comment
Meatballs&Milkshakes February 20, 2013
thanks! it's a go-to recipe for me!