Ochazuke with sea bream
| Water | 300ml |
| Kombu for dashi | 3g |
| Dried bonito flakes | 3g |
| Alpha rice | 200g |
| Sea bream (for sashimi) | 100g (yellowtail is also a recommendation other than sea bream) |
| Mirin | 1 tbsp. |
| Soy sauce (for marinade) | 1 tbsp. |
| Soy sauce (for seasoning dashi) | 1/2 tsp |
| Green shiso leaves | 4U |
| Ginger | 10g |
It is an satisfying ochazuke with marinated sea bream. Enjoy it with steaming dashi of Kombu and dried bonito.
The easy version of the recipe using green tea starts at 43 seconds in the video. Click here for the recipe. (/en/recipes/detail/661.html)
How to make it
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Put kombu for dashi in a saucepan with water to rehydrate. (more than 30 minutes)
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Slice the sea bream
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Put mirin in a heat resistant container, and microwave it for 30 seconds with 500W without lid. after that cool the ingredient.
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Put the mirin, soy sauce for marinade and the sea bream in a bowl, and let sit for more than 5 minuites in a fridge.
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Heat the saucepan with Kombu and put away the kombu just before it starts to boil. Keep heating until it boils, then put the dried bonito flakes and heat until it boils again. After it boils, llet sit the saucepan in low heat to extract dashi. After 2 minutes, simmer the ingredients softly with clothes.
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Put the soy sauce for seasoning dashi.
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Julienne the green shiso leaves. Peel and grate ginger.
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Heat the rice and put it in a bowl.
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Place the marinade on top, and pour the dashi in without letting it touch the fish. Serve with shiso leaves and ginger.
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Sea bream, also known as the "king of fish" in Japan, is one of the most auspicious ingredients for special occasions. Not only the flesh, but also the skin is full of flavor, so it can be enjoyed in a variety of ways, such as grilled or boiled with the skin.