This recipe comes to us courtesy of Chef Owen Wong at Bar Bincho in Calgary, where he loves to create authentic Japanese dining experiences.

Whether you’re a master of Japanese cuisine or just starting out, Wong says even though most dishes are fairly simple to make, each has steps that must be followed in the right order – attention to detail is one of the reasons why Japanese food is so special.

Salmon Ochazuke


For Hojicha dashi (tea broth):

20 g kombu (edible kelp)

30 g dried bonito flakes

4 cups (1 L) water

½ tsp soy sauce

1 Tbs (15 mL) hojicha (Japanese green tea)

2 cups Japanese rice

Dash of salt

To top:

Salmon flakes (*can be replaced with grilled salmon, or salmon sashimi)


Green onion, chopped

Sesame seeds

Kizami nori (shredded seaweed)


  1. Soak kombu in water for 2-3 hours. Bring to a boil on medium-heat. Remove kombu and turn off heat.
  2. Add bonito flakes to pot, and leave for two minutes. Filter out bonito flakes, and you’re left with a Japanese broth called dashi.
  3. Transfer 1 – 1½ cups (250-300 mL) of dashi to another pot. Add salt and soy sauce, and bring to a boil.
  4. Once it starts boiling, turn off heat right away and add hojicha leaves.
  5. Prepare four bowls of steamed rice.
  6. Add whichever style of salmon you’re using, and pour the dashi tea broth overtop into each bowl.
  7. Top with nori, green onions, sesame seeds, and a little bit of wasabi.

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