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A Sleepless Night

Shoyu Koji Cod Ochazuke

  • Words & Photography / Jo






我在堅彌地城海旁那把長椅坐下。我們曾經在這長椅上坐了好久,為了把對方的臉好好看清,為了把相遇的一瞬間延至永遠,至少我倆是如此心存希冀。現在,一個人在舊地坐着,「then I have all the time to think about you」,這是借你的話說。



It was another late night after work. Not in the mood of going home, I started to stroll along tram route from Central to Kennedy Town Praya – our Kennedy Town Praya. The walk took 1 hour and 6 minutes, and I spent all those minutes to space out. Whatever seen and heard on the road were unseen and unheard, just like the snippets of our moments were picked up, let go and repeat. It has almost become a ritual.

When we miss each other, we walk. We walk from Central to North Point, Causeway Bay to Sai Wan, Tin Hau to Chai Wan. We walk on our own on the same road thinking about each other.

“The distance we have walked should be long enough to round Hong Kong Island once.” I said.

“No, at least twice.” You replied within a second.

You may have a better grasp of distance, yet, however the precise calculation is, numbers cannot tell that the fact that we live apart in a parallel universe; we walk the same road and take the same ferry in the same city but our existence simply happens to be in different dimensions. There is mercy though, two straight lines might cross at some point, even it will only be a fleeting moment.

I settled on the bench at the Praya, on that very bench where we spent so much time gazing at each other’s face, trying to turn an ephemeral junction into eternity – at least we were so wishing. Now, sitting here alone, “I have all the time to think about you”, a quote of your words.

It came to the break of dawn when I was home. I took a bowl of rice out from the fridge. Going through the freezer there was a teensy weensy piece of cod fillet. I put the kettle on, made dashi, seared the cod fillet, and made myself a bowl of ochazuke to wash off the weariness of a sleepless night in a morning of tranquility.

Months later, I opened the app where we used to chat on, and found an unread message from you. You sent me a song called “Sleepless Night” from Soda Green, on that same night.

醬油麴鱈魚茶漬飯 (一人份)


白飯  1碗、鱈魚  1小片、水  3杯、煎茶/玄米茶茶包  1個、柴魚湯包  1包、醬油麴  2茶匙(可以用適量鹽代替)、油  1茶匙、紫菜飯素  適量


  1. 鱈魚洗淨抹乾,抹上醬油麴,備用。
  2. 白飯翻熱,備用。
  3. 倒兩杯水到鍋裡,煮沸後轉中火,下柴魚湯包,煮約5分鐘。
  4. 煲水泡茶備用。
  5. 下少許油至不黏平底鍋裡,中火把鱈魚煎至兩面金黃。
  6. 把熱茶及高湯倒進茶壺,按口味下鹽,不加也可。
  7. 熱飯盛起,放上鱈魚,灑上飯素後加茶即可。

Shoyu Koji Cod Ochazuke (For one)


Steamed rice  1 Bowl,Cold fillet  1 small piece, Water  3 Cups, Sencha/Genmaicha Tea bag 1 Piece,Dried dashi pack   1 Pack, Shoyu Koji 2 Teaspoons (Can be replaced by salt), Oil  1 Teaspoon, Furikake  To taste


  1. Clean and pat dry the cod fillet. Marinate it with the koji and set aside.
  2. Reheat the rice and set aside.
  3. Bring 2 cups of water to boil in a saucepan. Put in the dashi pack and boil it for around 5 minutes over medium heat.
  4. Steep the tea bag in hot water and set aside.
  5. Add oil to a non-stick pan and sear the cod fillet over medium heat until both sides are golden brown.
  6. Pour the hot tea and dashi into a teapot. Season it with salt, or skip it.
  7. Place the fish onto the rice, top it with furikake. Pour the hot tea mixture over it. Ready to serve.


Jo Liu

It’s raining outside, crisp and bleak. Three chubby sparrows took shelter on my balcony and I gave them the baguette bits left on my breakfast plate but they flew away. I stayed in, played Damien Rice on vinyl and made apple crumble. Repeat.

Instagram: foodialoguehk