soup rice and sashimi

Its been quite awhile since i cooked something from Izakaya and knowing myself that i dont wanna hassle myself with complicated preparations, i chose Horoyoi styled ochazuke. Our chef used dashi stock in place of freshly brewed green tea and although this variation seems like a normal rice in soup dish, it's nevertheless delicious.

The bits of nori adds flavor to the rice and the black sesame enhances the aromatics and did i mentioned that the par cook slices of maguro and hamachi are exceptionally sweet? I'm gonna play around with ochazuke more and the next time i am gonna be pouring dashi stock over mushroom and shrimp tempura. but anyway i will wanna try the original ochazuke too.

When i woke up in the morning, the heavens above are seemingly dancing to the same music as the rain was falling all afternoon and boy was it chilly in the house; ideal for ochazuke. and how I love days like this as the kitchen gets warmed up from the cooking, providing an aromatic escape from the chill creeping silently around the house.