Salmon Ochazuke with Roasted Rice Tea

Its is almost Friday again!  Generally that would mean a lot of drink followed by a bad bad  hangover. Today I want to share one of favorite cure for hangover (at least guaranteed to be very yummy), Salmon Ochazuke! Ochazuke is a common dish served at the Japanese style bar or Izakaya. There is no general rule on how make Ochazuke, it really depend on what you like to eat and for me that mean salmon and roasted rice tea (Genmai-cha).

Salmon Ochasuke

Serving: 2
Time: 30 minutes

Ingredient

2 cups of japanese short grain rice
2 cups of  dashi broth
1/2 stalk of celery or Mitsuba if available
4 large shiso leaves sliced thin
Tea of your choice (but I recommend genmaicha)

5 dried shiitake mushroom
2 table spoon of soy sauce 
1 table spoon of mirin
1/4 cups of water

100 g salmon filet

​How to make it?

1. wash the rice until the water is clear then rinse well. Add 2 1/2 cups of water to the rice then set to cook with rice cooker.

2. soaked the mushroom in the water for 30 minutes then squeeze out the juice. (note: the mushroom soaking water can be used to make vegetarian dashi)

3. combine water soy sauce and mirin in a pot. Add shiitake mushroom and cook over low heat for 20 minute. Add more water if the mushroom get dry.

4. grilled the salmon on medium high heat until cook through. Flip once half way through.

5. Assembled the dish starting with rice, then mushroom, celery and finish with salmon on top. 
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6. combine the dashi stock with tea of your choice let steep for a minute. When serve poor tea over the prepared rice and other ingredient.