About the Recipe
Ochazuke is generally regarded these days as a fast food and a way to use up some old rice. But it wasn't always like this. I like to think that this dish, using sashimi grade sea bream, restores ochazuke to its former glory as a high end dining experience.
Ingredients
350g cooked rice
150g fresh sea bream (sashimi grade)
2 tbsp white toasted sesame seeds, (roughly ground if you prefer)
2 tbsp mirin/honteri
2 tbsp + 1 tsp soy sauce
400ml water
1 tsp Japanese dashi granules
1/2 tsp salt
1 nori sheet
3 shiso leaves
a little wasabi
Preparation
fillet the sea bream diagonally in 3 - 4mm thick slices
combine the sesame, soy sauce and mirin in a dish or bowl. marinade the sea bream at least for 5 mins but ideally up to 30 minutes
cut the nori sheet into small shreds for topping
slice the shiso leaves into shreds
put 1/2 the cooked rice in each serving bowl
sprinkle the shredded nori over the rice
top each bowl with 1/2 of the sea bream
garnish each bowl with some oba shreds and a piece of wasabi
to make the broth:
combine the water, dashi granules, soy sauce & salt in a small pan and bring to the boil
pour the dashi over the bream & rice.
your dish is now ready. serve immediately