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Smoked Salmon Ochazuke

Featured in the Honolulu Star-Advertiser on February 4, 2015.

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Ingredients:

Smoked Salmon Ochazuke

  • 8 cups green tea
  • 3 sheets dried kombu
  • 2 dried shiitake mushrooms
  • 2 teaspoons low-sodium shoyu
  • Sea salt to taste
  • 4 cups cooked black or brown rice
  • 6 ounces smoked salmon, flaked
  • 4 tablespoons ikura, salted salmon roe
  • Toasted nori/seaweed to taste

Directions:

  1. In a medium pot over medium-high heat, combine tea, kombu and mushrooms.
  2. Bring to a gentle simmer but do not boil, about 10 minutes.
  3. Remove and discard kombu; add shoyu and salt to taste and bring water to a boil for about 2 minutes.
  4. Turn off heat and let sit for 20 minutes.
  5. Remove and discard mushrooms.
  6. Divide rice into 4 large soup bowls and top with smoked salmon.
  7. Reheat broth and pour over rice.
  8. Sprinkle shredded nori and top with a dollop of ikura.
  9. Serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 6 g fat, 1.5 g saturated fat, 60 mg cholesterol, 500 mg sodium, 57 g carbohydrate, 5 g fiber, 1 g sugar, 18 g protein

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