Many of my favourite dishes are humbly delicious. Some are no more than simple combinations of leftovers that have over time become classic dishes in their own right: English Bubble & Squeak, Mexican Chilaquiles, and Japanese Chazuke (aka ochasuke or cha-cha gohan). Originally a quick snack made by pouring hot water or green tea over leftover rice and sprinkling it with savoury toppings, it is a perfect comfort food.
Mine is a slightly more involved version, with a mound of short-grain sushi rice covered with a piping hot katsuobushi (bonito flakes) and kombu dashi broth (or vegan mushroom & kombu broth), topped with flaked, sea salt-roasted salmon, salmon roe (optional) shredded nori, enoki and shiitake mushrooms, furikake (a Japanese spice mix) and toasted sesame seeds. Served with tsukemono (Japanese pickles), gari (pickled ginger) and wasabi on the side.
#vegan option #GF
We’ll also have fresh pie from the wood ovens at Dufferin Grove!
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
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