Modu Recipes

Jang Ho-jun's Sea Bream Ochazuke

A Japanese delicacy completed by fresh sea bream sashimi mixed with a savory and rich special sesame sauce, and a flavorful bonito broth.

🙋 Recommended for

  • ⭐ For those who want to try a unique and gourmet authentic Japanese dish at home using leftover sashimi.
  • ⭐ For those who want to heal with a comforting, deep umami-filled warm soup dish that's gentle on the stomach.

Ingredients needed 🛒1 servings

  • aged sea bream sashimi, adequate amount
  • 2 tbsp whole sesame seeds
  • 1 tbsp sesame paste
  • 2 tbsp mirin
  • 2 tbsp cheongju
  • 1.5 tbsp soy sauce
  • a small amount of ginger
  • a small amount of sugar
  • 3 cups water
  • 1 sheet dashima
  • a handful of katsuobushi
  • a small amount of sea salt
  • 1 bowl of rice
  • adequate amount of roasted seaweed or seaweed powder
  • 1-2 shiso (Japanese perilla) leaves
  • adequate amount of scallions or green onions
  • a small amount of wasabi

Recipe 🍳

  1. Put mirin and cheongju in a small pot and boil once to evaporate the alcohol, leaving only a subtle sweetness.
  2. In a mortar, mix ground whole sesame seeds and sesame paste, then combine with the alcohol-removed mirin/cheongju, soy sauce, a little ginger juice and sugar to make a thick, savory sesame sauce.
  3. Gently wipe the surface of the dashima with a clean cloth to remove excess salt, then add to cold water and start boiling.
  4. When the water boils and the dashima becomes soft, make slits on the edges with scissors to release more umami, then remove it after a short while.
  5. When the broth from which the dashima has been removed boils above 90°C, turn off the heat completely, add a handful of katsuobushi without shaking, and let it steep gently for 5 minutes.
  6. Strain the broth cleanly through a fine sieve lined with kitchen towel, then season with sea salt to your liking to make it savory.
  7. Slice the prepared aged sea bream sashimi into appropriate thickness, not too thick for good texture.
  8. Thinly shred the garnish ingredients: regular roasted seaweed, shiso, and scallions.
  9. Place warm rice in a serving bowl, evenly top with the prepared shredded seaweed, shiso, and scallions, then beautifully arrange the sea bream sashimi mixed with the special sesame sauce and a dab of wasabi.
  10. Carefully pour the hot katsuobushi broth along the edge of the bowl over the rice and enjoy warm.
  1. Mix alcohol-evaporated mirin and cheongju with ground sesame seeds, sesame paste, soy sauce, ginger juice, and sugar to make a special sesame sauce.
  2. Once the dashima broth boils, turn off the heat, add katsuobushi and steep for 5 minutes, then strain and season with salt.
  3. Slice the sea bream sashimi appropriately and thinly shred the garnish of roasted seaweed, shiso, and scallions.
  4. Place the garnish and the sashimi mixed with sesame sauce on top of rice, and pour hot katsuobushi broth over.

Cooking tips 💡

  • When using mirin and cheongju, you must ignite or boil vigorously to completely remove the alcohol, so the sauce has deep sweetness without bitterness.
  • Before pouring the broth to make ochazuke, try a few pieces of the sea bream sashimi mixed with sesame sauce together with wasabi separately; it makes an excellent sashimi salad.
  • Instead of mixing with a spoon, gently lift a bit of rice and fish, bring the bowl to your nose, and sip the broth to fully appreciate the aroma of shiso and katsuobushi.

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