I tend to have leftover fillings from making hand-rolled or ehoumaki sushi. Just marinate them, and the next morning you can enjoy delicious ochazuke! You can also eat squid and scallops prepared this way.
Amberjack (or your choice of sashimi grade fish, squid, scallops, etc)
★White sesame seeds
2 rice bowls' worth
Combine all the ★ ingredients. Add the sashimi and lightly rub in the flavor. Transfer to an airtight storage container.
Place in the refrigerator and let sit overnight to marinate. It should develop this delicious-looking coloring as shown.
Prepare your choice of dashi. Feel free to use dashi stock, or stock made by dissolving your choice of dashi stock granules. Add 1 teaspoon of soy sauce and boil.
Fill the individual bowls with rice, place the amberjack on top, then pour the hot dashi stock over it. The surface of the fish should turn pale and cooked to rare. Top with shiso or your choice of condiments, and it's complete.
Story Behind this Recipe
This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi.
I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time.