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
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Ingredients
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2 cups
cooked rice, white or brown
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4 cups
hot freshly brewed green tea
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2 tablespoons
mirin
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2 tablespoons
low sodium soy sauce
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6 ounces
salmon filet
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4 tablespoons
bonito flakes or bottarga
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2 tablespoons
Japanese rice seasoning or combination dried seaweed and sesame seeds
Directions
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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.
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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.
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.
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