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I don't know if this is super obvious to people other than me, but you can use canned salmon instead of fresh salmon for ochazuke and it's pretty good. I drained the can, added the salmon to a nonstick skillet with a tiny amount of sesame oil, and let it toast until the texture was dry and toasted, and it was actually a pretty good topping to a bowl of ochazuke. I'm poor so this is a nice discovery for me, because ochazuke's probably one of my favorite breakfasts. Double nice because you can buy canned Alaskan salmon for cheap, and it's like the only type of responsibly sourced salmon in the US that I know of.
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Mar 21, 2018 17:45
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| # ¿ Apr 27, 2024 03:31 |
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