Ochazuke
For cooler days, try the Japanese dish of ochazuke. This version sees warm dashi poured over rice cakes, and is served with prawns.
Serves 4
8 tiger prawns
2 bok choy, halved
8 shiitake mushrooms
1 bunch enoki mushrooms
1 nori sheet, cut into 8 pieces
for rice cakes
2 cups cooked sushi rice, warm
1 tbsp vegetable oil
for dashi broth
1L water
20g dried kombu
20g bonito flakes
to garnish
furikake seasoning
sesame oil
Form the rice either into 8 patties or press the rice into a shallow tin (approximately 10×20 centimetres) lined with clingfilm (it helps to dampen hands with water when handling the rice). Allow to set in the refrigerator for 2 hours.
Bring the water and kombu to a simmer, remove from heat, add bonito and set aside to infuse for 5 minutes. Strain through a fine sieve into a saucepan. If required, portion rice into 8 rectangles.
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Heat a large frypan over medium heat, add oil and rice cakes and fry until golden on both sides. Drain on paper towel.
Bring the dashi (Japanese soup/broth) to a simmer, add prawns, bok choy and shiitake and simmer for
2 minutes or until cooked. Divide between 4 bowls, then add 2 rice cakes, enoki mushrooms and nori to each bowl. Pour over the dashi and garnish with furikake and drizzle with a little sesame oil.
This article first appeared in the August 2025 issue of SALIFE magazine.
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