Exquisite Surimi Ochazuke
Elevate your taste buds with this exquisite Surimi Ochazuke. A traditional Japanese dish bursting with flavors, tender surimi, and vibrant vegetables over a bed of perfectly cooked rice. A delightful meal to savor and enjoy.
Ingredients
| 2 | quarts water |
|---|---|
| 12 | ounces (1 package) torn Wild Alaska Pollock surimi seafood |
| 6 | garlic cloves, peeled and smashed |
| 1⁄2 | small yellow onion |
| 1 | piece kombu, about 5x5 inches |
| 2 | teaspoons teaspoons soy sauce, divided |
| 2 | teaspoons teaspoons sesame oil, divided |
| 2 | tablespoons tablespoons neutral oil |
| 2 | tablespoons tablespoons aji nori furikake, plus more for garnish |
| 5 | baby bok choy (about 6 ounces), halved |
| 2 | medium carrots (about 6 ounces), thinly sliced |
| 4 | cups cups cooked short-grain white rice, divided |
| Fresh scallions, thinly sliced | |
| Pickled sushi ginger |
Instructions
Preparing the Surimi Dashi | |
|---|---|
| 1. | Fill a large pot with 2 quarts of water. Add torn Wild Alaska Pollock surimi seafood, smashed garlic cloves, a small yellow onion, kombu, and 1 teaspoon of soy sauce. Bring the ingredients to a boil, then simmer for at least 30 minutes. |
| 2. | Strain the dashi into another pot, reserving the surimi, garlic, and onion. Discard the kombu. Let the reserved ingredients cool before slicing the onion, garlic, and roughly chopping the surimi. Meanwhile, simmer the strained dashi on low heat. |
Preparing the Toppings and Assembling | |
| 1. | In a sauté pan over medium-high heat, add 1 teaspoon of sesame oil, sliced onion, and garlic. Sauté until fragrant and golden-brown. Add the remaining sesame oil, neutral oil, ½ teaspoon soy sauce, and half of the chopped surimi. Pan-fry until crispy and golden-brown. Place in a bowl and repeat with the rest of the surimi. Season with aji nori furikake. |
| 2. | Bring the simmering dashi to a boil. Add the carrots and bok choy. Cook for 2-3 minutes until tender yet crunchy. |
| 3. | To assemble, fill a serving bowl with rice and dashi. Add bok choy, carrots, pan-fried surimi, furikake, and scallions. Garnish with extra furikake and serve with pickled sushi ginger on the side. |
Published on Aug 08, 2024 by Luminița