Name: Ochazuke
Yield: 4
Ingredients: 350 gm nishiki rice or other sushi rice; 1 litre (4 cups) dashi (see note); 1 tbsp genmaicha or high-quality green tea; 400 gm ocean trout fillet, diced; ½ small Chinese cabbage (optional), to serve; Furikake or shredded nori, to serve; Shoyu, to serve

This is a quick one-bowl rice dish where dashi or hot green tea (sometimes both) is poured over rice and topped with an assortment of savoury ingredients. Here we’ve added raw ocean trout and a good sprinkling of furikake, a Japanese seasoning that contains nori, bonito flakes, roasted sesame seeds and salt.

Ingredients

350 gm nishiki rice or other sushi rice

1 litre (4 cups) dashi (see note)

1 tbsp genmaicha or high-quality green tea

400 gm ocean trout fillet, diced

½ small Chinese cabbage (optional), to serve

Furikake or shredded nori, to serve

Shoyu, to serve

Method

1.Rinse rice until water runs clear. Cook in a rice cooker or add rice to a saucepan, cover by 2cm with water, cover and bring to the boil over high heat. Reduce heat to low and cook (12 minutes), then set aside to steam (5 minutes).

2.Place dashi in a saucepan and bring to a simmer over high heat. Add tea and set aside to steep for 2 minutes, then strain.

3.To serve, divide rice into bowls, top with trout and pour in hot dashi. Add cabbage and furikake, and season with shoyu to taste.