Salmon Ochazuke

February 12, 2013
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
  • 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
  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.

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  • AntoniaJames
  • savorthis
  • 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.