Ochazuke

20251104 #breakfastdiary day 1551, 4°C/mostly clear A day when I have to leave the house early for work. For today's ochazuke breakfast, I meant to steep kelp and bonito flakes last night before bed to make an umami-packed broth, but there was no kelp. Turning crisis into opportunity — I dug through the freezer and found 'the legendary megari broth-maker' and used that instead. Sure, tsuyu alone would be an easy shortcut, but today I wanted to do it a bit properly. Don't you have days like that, for no particular reason? Over the megari broth, I added the yuzu-and-salmon soboro I bought over the weekend from @inseason_today #당유자연어소보로, making an approx. 250kcal ochazuke

1 pack omi rice, 1/2 pack furikake (bap-irang), 1T citron-salmon soboro, a little chives, (ochazuke broth) 5 megari, 2T bonito flakes, 2T tsuyu, 1/4t matcha

1. Before bed, add 500ml water and 5 megari to a pot and simmer for about 10 minutes, then remove the fish. Add 2T bonito flakes, boil for 1-2 minutes, turn off the heat, let sit for 5 minutes, then strain out only the broth. 2. In the morning, add 2T tsuyu and 1/4t matcha to the broth from step 1 and mix thoroughly. A delicious broth is complete. 3. In a mixing bowl, add the omi rice and 1/2 pack furikake and mix thoroughly. 4. Put the rice from step 3 in a bowl, pour over the broth from step 2, and top with the citron-salmon soboro and finely chopped scallion.