This is the most common ochazuke type in Japan and abroad, and for good reason. The flaky, salty, slightly rich salmon pairs well with the clean, pure flavour of the rice and green tea. Feel free to change the toppings and the soup to suit your tastes.
2 x 100 g (31/2 oz) salmon fillet pieces, skin on
300–400 g (101/2–14 oz) hot cooked rice
2 spring onions (scallions), white part only, finely sliced
2 tablespoons takana (pickled mustard greens)
2 tablespoons tororo kombu (finely shredded kombu)
2 teaspoons wasabi paste
2 tablespoons shredded nori (kizami nori)
2 teaspoons sesame seeds, ground
SOUP
500 ml (2 cups) green tea (or tea of your choice)
1 handful of katsuobushi (bonito flakes)
2 teaspoons usukuchi soy sauce
2 teaspoons mirin
1 teaspoon salt
SERVES 2
Preheat the oven grill (broiler) to high. Season the salmon fillets on both sides with salt, then place on a greased tray lined with foil, skin side up. Grill for 8–10 minutes, depending on the thickness of the fillet and how you like your salmon cooked; it should be flaky.
Meanwhile, in a saucepan, heat the green tea to a simmer, then add the katsuobushi and turn the heat off. Leave for 5 minutes, then strain into a clean saucepan. Save the katsuobushi for another use (see note on page 216 of the book).
Bring the soup back to a simmer and season with the soy sauce, mirin and salt. Taste and adjust if necessary. Scoop the rice into serving bowls. Top with the cooked salmon, followed by the remaining ingredients, finishing with the soup.
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Tokyo Up Late by Brendan Liew
£26, Smith Street Books
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