Ochazuke

Ingredients

• •2 cups hot cooked rice
• •1 cup dashi
• •1 tsp mirin
• •1 tsp soy sauce
• •1/8 tsp salt
• •2 oz flaked salmon, umeboshi, or bonito flakes, for topping
• •Nori strips, for garnish
• •Wasabi, for garnish (optional)
• •Green onion, sliced, for garnish

Steps

1. 1.Combine the dashi, mirin, soy sauce, and salt in a small saucepan and bring just to a boil, then keep warm - using dashi rather than plain tea gives the dish a deeper, more savory character, which is how it's typically served in restaurants versus the milder homestyle green-tea version.
2. 2.Divide the hot rice between two bowls and arrange the toppings - flaked salmon, umeboshi, or bonito flakes - over the top.
3. 3.Gently pour the hot dashi over the rice and toppings, letting the liquid cover about half to two-thirds of the rice so some texture remains at the bottom.
4. 4.Garnish with nori strips, a dab of wasabi if using, and sliced green onion.
5. 5.Eat immediately while hot, as a light meal or a way to use up leftover rice.