100 g shiozake salted salmon (160 g in photo; after grilling, use desired amount, and save the rest)
Several stems mitsuba
1/3-1/2 sheet nori seaweed
Toasted white sesame seeds (not in photo)
450 cc dashi
1 tbsp usukuchi soy sauce
1 tbsp sake + mirin (equal parts)
Pinch salt (not in photo)
Grill shiozake until golden brown (approx. 30 minutes in oven at 450 F/230 C or 10-15 minutes in fish roaster).
Toast nori over burner until crispy, and cut thinly with scissors.
In a pot, put dashi, usukuchi soy sauce, sake and mirin, and bring to boil.
Bring some water (1500-2000 cc) to a boil.
In a strainer, place steamed rice, and pour boiling water to smooth rice grains.
- If using leftover or frozen rice, first heat it up, and pour boiling water as in Process 4.
- Pouring boiling water over rice is to get rid of the crumbly surface of cooked rice grains, which makes the soup cloudy and somewhat thick. This ensures a “refined” taste; if of no concern, you can skip this process.
- If using leftover grilled shiozake, first heat it up, ideally in the oven (toaster). A toasty texture and aroma takes this dish to the next level.
- Toppings can be anything you like – typically something with a distinctive aroma is used, including sliced green onion, shiso perilla leaves, myoga Japanese ginger buds and wasabi horseradish, along with something crunchy such as tiny pearl-shaped rice crackers. Be creative.
- Another typical ochazuke is made with tea (of your choice, including sencha and hojicha).