I have discovered that ochazuke is hard to photograph. This is the best I could do with my old iPhone 3G. Anyway, this was my first time both making and eating ochazuke. I have always avoided it because I am not big on rice being the main part of my meal. I woke up with an urge to eat it and decided to give it a shot. After looking at the plethora of recipes on Cookpad, I consulted twitter to find the ideal dashi/tea ration. La Fujimama mentioned that one of her friends swears by half dashi and genmai tea. That sounded like a winning combination to me. It was really good. I am going to have to regulary make this. There are so many topping combinations to be tried.
Serves two as main dish, four as side dish
2 cups rice cooked with 15g of hijiki
1 salmon fillet (most people use the salty kind)
one large pinch of nori ribbons per bowl
200mL dashi (fish stock)
200mL genmai tea
salt, to taste
Broil the salmon – mine took eight minutes. While the fish is cooking, make the tea and mix with hot dashi and season with salt. Put rice into bowls. When the fish is done, break into pieces and divide evenly among bowls. After you add the fish, pour the tea/dashi mixture over the bowls (200mL for main dish, 100mL for side dish). Top with nori ribbons and serve.