Name: Ochazuke with ocean trout and nori
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 300 gm uruchimai rice (see note) (1½ cups); 250 gm piece of pin-boned and skinless ocean trout; To serve: chrysanthemum leaves, thinly sliced nori, sesame seeds; Broth; 40 gm bonito flakes; 1 large piece of dried kombu (see note), rinsed; 250 ml genmaicha (see note) or another green tea; 2 tbsp Shoda soy sauce (see note), or to taste

Ochazuke with ocean trout and nori

Australian Gourmet Traveller Japanese recipe for ochazuke with ocean trout and nori.

Serves 6

Prep

30M

Cook

25M

Total

55M

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Ingredients

300 gm uruchimai rice (see note) (1½ cups)

250 gm piece of pin-boned and skinless ocean trout

To serve: chrysanthemum leaves, thinly sliced nori, sesame seeds

Broth

40 gm bonito flakes

1 large piece of dried kombu (see note), rinsed

250 ml genmaicha (see note) or another green tea

2 tbsp Shoda soy sauce (see note), or to taste

Method

Main

1.For broth, combine bonito flakes, kombu and 1 litre water in a saucepan over medium-high heat, bring to the simmer, then set aside to infuse (20 minutes). Strain through a fine sieve into a bowl. Add genmaicha and soy sauce and set aside.

2.Cook uruchimai rice in a rice cooker (or by absorption method; see note), transfer to a tray and cool to room temperature. Form rice into 6 balls with damp hands and set aside on a tray.

3.Steam ocean trout in a bamboo steamer over a saucepan of boiling water until just cooked through (6-10 minutes), adding rice balls in the last 4 minutes to reheat. Place a rice ball in each bowl, pour broth over, top with flaked ocean trout and chrysanthemum leaves, scatter with nori and sesame seeds and serve.

Note Uruchimai rice is a slightly sticky Japanese rice. To cook the rice by absorption method, rinse the rice, transfer to a saucepan and add enough water to cover rice by 2cm, cover with a lid and cook over medium-high heat until water is absorbed (about 12 minutes). Dried kombu is a thick seaweed used to flavour soups and sauces; we used Spanish brand Porto-Muiños, available from Fino Food and Wine. Shoda soy sauce is a double-fermented, naturally brewed Japanese soy sauce. Genmaicha is green tea combined with roasted brown rice. Genmaicha and uruchimai rice are available from Japanese grocers.
Drink Suggestion: Nutty, malty amber ale. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Megan Morton

Ingredients

Method

Main

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