Ochazuke with Grilled Salmon Flakes

Name: Ochazuke with Grilled Salmon Flakes
Cuisine: Japanese
Ingredients: 2½ cups (600 ml) Dashi; 1 tablespoon (15 ml) soy sauce; 2 teaspoons (10 ml) mirin; Scant 1 tablespoon (5 g) kombucha tea powder; 2 pinches sea salt; 1½ cups (300 g) Steamed Japanese-Style Rice, freshly steamed or left over; Leftover cooked salmon, as much or as little as you have or like, deboned; Pinch kizami nori (shredded nori); Pinch kizami nori (shredded nori); 3 to 4 whole stems mizuna (Japanese mustard greens), or fresh cilantro; 3 to 4 whole stems mizuna (Japanese mustard greens), or fresh cilantro; 3 to 4 whole stems mizuna (Japanese mustard greens), or fresh cilantro; Wasabi powder mixed with water to form a paste, to taste; Wasabi powder mixed with water to form a paste, to taste; Wasabi powder mixed with water to form a paste, to taste

Preparation info

Serves
2

Difficulty
Easy

Appears in

Sushi Master

By Nick Sakagami

Published 2019

About

A classic snack of leftover rice steeped in water, broth, or dashi, ochazuke can be a bowl of comfort when you add leftover grilled salmon and vegetables. I make this with clams when I have had too much to drink the night before. Adding wasabi gives the soup a zip.

Ingredients

2½ cups (600 ml) Dashi
1 tablespoon (15</

Asia
Japan
Fish course
Pescatarian

Method

In a medium saucepan over medium heat, combine the dashi, soy sauce, mirin, kombucha powder, and salt. Bring to a simmer.
Using a shamoji (rice scoop), spoon the rice into serving bowls. Flake the salmon (make sure all the small bones have been removed) over the rice.
Top the rice with the kizami nori, mizuna, and wasabi.
Pour the hot