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Masayoshi’s Hirame Ochazuke

This recipe comes to us from Vancouver’s incredible Masayoshi, no. 48 on our 2018 list.  Chef  Masayoshi Baba’s  fresh take on the classic Japanese comfort food dish of rice with savoury toppings includes clover and Japanese mint flower.   

Serves 2


  • Bony parts of Hirame – 50g
  • Kelp – 3x10cm
  • Water – 400ml
  • Light−coloured soy sauce – 1/2 teaspoon
  • Sake – 1 teaspoon
  • Salt – 1/4 teaspoon
  • Hirame – 60g
  • Rice – 100g
  • A pinch of Mitsuba (Edible clover)
  • A pinch of Chopped green onion
  • A pinch of Chopped Nori seaweed
  • A pinch of Hanahoshiso( Japanese mint flower)
  • A pinch of Wasabi
  • A pinch of Rice cracker
  1. Sprinkle 1/4 teaspoon of salt on 50g of bone parts of Hirame and leave them for 15mins. Grill them at 350℃ for 7min.
  2. Cook Kelp in the water over the low heat, and take out right before the water gets boiled. Put the broth on the high heat, and add the grilled Hirame bones (1) in the broth until it gets boiled. Simmer for 15min over the medium heat while skimming off the scum that rises to the surface of the cooking broth.
  3. Slice Hirame thinly into 4 pieces.
  4. Shape 50g of rice into cylinder and wrap sliced Hirame over the rice ball.
  5. Place the rice ball in a bowl dish
  6. Strain (2) using a strainer, add 1/2 teaspoon of the light soy sauce and 1 teaspoon of the cooking sake
  7. Boil the broth for a second, and pour evenly over #4 by drawing spiral pattern. (Make sure to cook the sliced Hirame by this hot broth)
  8. Decorate with the rice cracker, chopped seaweed, chopped green onion, Hanahoshiso, Mitsuba and wasabi on the top of the rice ball.