ochazuke

I made salmon ochazuke for dinner yesterday.  I've been wanting to make it since I had it at B-Star for lunch back in Dec.

It turns out to be really really easy.

1.  Season (salt & pepper) salmon filets and let it sit in fridge for an hour.
2.  Make steamed rice.
3.  Pan roast extra uncooked rice on stove, in a pan without oil, til rice turns brown and nutty and crunchy.
4.  Bake salmon at 350 for 15 minutes.  I also threw in some asparagus in olive oil.
5.  When salmon is about ready, make some green tea.
6.  When salmon is ready, scoop steamed rice into individual bowls.  Sprinkle in some seaweed seasoning (furikake) you can buy at Asian supermarket.
7.  Add the roasted rice to steamed rice.  I like a lot of this in the rice since I love that crunchy texture.
8.  I would also add a couple of Japanese preserved plums to the rice.  (I didn't have any yesterday.)
9.  Put salmon filet and vegetable and soy sauce/wasabi on top of rice.
10.  Pour in hot tea and enjoy!  (My photo doesn't show the tea cuz I forgot to take picture after I poured in tea.)

Oh the B-Star version also had a poached egg, which I forgot about.  I will be sure to add the preserved plum and egg next time.