Ochazuke is one of my favorite comfort foods and I’ve been craving it this week as I’m sick with a cold. A nice, light broth combined with salmon for protein and rice for substance makes it a perfect one bowl meal. I may be congested, but thankfully I can still taste this. It’s traditional pub food, and I loved it the first time I tried it. I’m waiting to learn how to make dashi from a Japanese friend, but this is a pretty good version. Most ingredients you should be able to find in your supermarket, but feel free to substitute!
1 cup cooked white rice (any variety will do)
2 cups hot freshly brewed green tea
2 tablespoons mirin
4 ounces salmon fillet
2 tablespoons bonito flakes or ground bottarga
2 tablespoons japanese rice seasoning or combination dried seaweed and sesame seeds
Roast the salmon for 10 minutes with just a little olive oil, salt, and pepper until it’s cooked to medium rare. Pile the rice in a bowl and lay the salmon over the top. Sprinkled with bonito and rice seasoning. Combine the tea and mirin and pour over the top.