Craving for a dish that is light yet comforting? This easy, homemade 0chazuke with green
tea, steamed rice, and simple savory ingredients will hit the right spot. 

Ochazuke Recipe

INGREDIENTS

• 1 salted salmon (or ½ fillet of salmon and pinch of salt)
• 1 cup cooked Japanese short grain rice
• 1 tsp Bubu arare (crispy puffed rice pallets) (or use Japanese rice crackers)
• 1 tsp shredded nori seaweed (kizami nori)
• ¼ tsp white sesame seeds (roasted/toasted)
• 2 stands Mitsuba (Japanese parsley) (trefoil, or ⅛ scallion, cut into small pieces)
• Wasabi (optional, for taste)

Ochazuke With Dashi (picture on the left) :

• 1 cup dashi
• 1 tsp mirin
• 1 tsp soy sauce
• ⅛ tsp salt (kosher or sea salt; use half if using table salt)

Ochazuke With Green Tea (picture on the right) :

• 2 tsp Japanese green tea leaves (I used Genmaicha, but Sencha, Hojicha, Mugicha works as well)
• 1 cup hot water (see the tea package for appropriate temperature for your tea leaves)
• ½ tsp soy sauce (optional)

INSTRUCTIONS

1. Gather all the ingredients.
2. Bake the salted salmon fillet (shiojake) at 400F degree for 25 minutes. If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.
3. If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crush it).
4. Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small tea pot.
5. Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour into the pot. Set aside for 1-2 minute (follow the directions on your tea bag).
6. Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top.
7. Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!
8. Ochazuke with Tea: Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.
   

https://www.justonecookbook.com/ochazuke/