Ochazuke with ocean trout and nori
Fish / Winter / Lisa Featherby & Alice Storey / Serves: 6

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

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


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. Shoda soy sauce is a double-fermented, naturally brewed Japanese soy sauce. Genmaicha is green tea combined with roasted brown rice.


Gourmet Traveller
September 2013

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.

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.

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.