Smoked Salmon Ochazuke
This dish meets at the confluence of simple, hearty, quick, and wholesome. Oftentimes, this dish is made with green tea (such as sencha, or genmaicha) but we love making a common savory version of the dish with instant dashi stock- hondashi.. If you don’t have hondashi, it is absolutely a worthwhile addition to your pantry and is easy to find at any Asian market or online. Or you can make your own dashi with kombu and katsuobushi. With this recipe, we used our Smoked Coho in Birch Syrup, but you can absolutely use any of our tins! This is a great recipe to use up leftover rice from your meal the night before as well. Thanks to Just One Cookbook for the recipe inspiration.
1 can of Wildfish Smoked Salmon
1 cup of leftover white rice, short grain is preferred
1 cup boiling water
1 tsp hondashi
1 tsp mirin
1 tsp soy sauce
Shredded nori for topping
Toasted sesame seeds for topping
Green onion for topping
Wasabi for topping
Make your dashi by combining hondashi, mirin, soy sauce, and boiling water. Stir until hondashi is dissolved.
Add you rice to a bowl.
Pour your dashi over rice
Top with salmon and salmon juices, nori, sesame seeds, green onion, and a dap of wasabi. Enjoy!
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