Ochazuke

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

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) (You can crush Japanese rice crackers; A bit expensive but you can buy Bubu Arare on Amazon)
• ▢1 tsp shredded nori seaweed (kizami nori)
• ▢¼ tsp toasted white sesame seeds
• ▢2 sprigs 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 (Japanese soup stock; click to learn more)
• ▢1 tsp mirin
• ▢1 tsp soy sauce
• ▢⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for 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; 3 gram (1 tsp) tea leaves for 100 ml (about ½ cup) hot water)
• ▢1 cup hot water (see the tea package for appropriate temperature for your tea leaves)
• ▢½ tsp soy sauce (optional)

INSTRUCTIONS

 

• Gather all the ingredients.
  

To Prepare Ingredients

• Preheat oven to 425ºF (218ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the salted salmon fillet (Shiojake) for 20-25 minutes until the skin and flesh are blistering and charred (Japanese salted salmon is always cooked till firm). 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.
• If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crush it).

To Prepare Dashi/Tea

• Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small teapot.
• Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour it into the pot. Set aside for 1-2 minutes (follow the directions on your teabag).

To Serve

• Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top. Serve with tsukemono, such as Pickled Cucumber, as a part of the meal.
• Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!
• 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.

For Summer Time

• You can use cold rice and cold dashi or tea (I love mugicha or barley tea) in the summertime to enjoy a cool and refreshing version of Ochazuke.

NUTRITION

Calories: 335 kcal · Carbohydrates: 60 g · Protein: 13 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 19 mg · Sodium: 414 mg · Potassium: 423 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 109 IU · Vitamin C: 3 mg · Calcium: 21 mg · Iron: 3 mg

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