Salmon Ochazuke (Japanese Tea on Rice)
https://sudachirecipes.comLearn how to make traditional ochazuke, fluffy white rice steeped in a delicate Japanese green tea and garnished with a variety of savory toppings. It's quick and easy, and the perfect way to use up leftover rice and ingredients!
Ingredients
- 200 g salmon fillets skin-on
- ½ tsp salt
- 1 tsp sake optional
- 300 ml dashi stock
- 1 green tea bag approx 2g per teabag
- 2 tsp soy sauce
- 300 g cooked Japanese short-grain rice
- ½ tsp ground sesame seeds (surigoma)
- shredded sushi nori seaweed "kizami nori" (kizami nori)
- finely chopped green onions to garnish
- wasabi paste optional
Instructions
- Preheat the grill or broiler on a medium-high setting. Dry the surface of 200 g salmon fillets with kitchen paper and rub ½ tsp salt over both sides.
- Once the grill is hot enough, rub 1 tsp sake over the salmon (optional) and place under the grill with the skin side facing up.
- Grill for 3-4 minutes or until the skin is golden and crispy, then turn down the heat to medium and flip the salmon over. Grill the other side for 3-4 minutes or until it's cooked through.
- Remove the salmon from the grill and peel off the skin.
- Cut the crispy skin into thin slices.
- Place the salmon flesh in a container and break it into flakes.
- Take teapot or jug and add 300 ml dashi stock (approx 80 °C (176 °F)). Place 1 green tea bag inside and brew for 1 minute.
- Remove the tea bag and add 2 tsp soy sauce.
- Take out one serving bowl per portion and divide 300 g cooked Japanese short-grain rice and ½ tsp ground sesame seeds into each bowl.
- Distribute the salmon flakes, salmon skin and finely chopped green onions evenly on top of each portion of rice.
- Pour the dashi tea just before serving and sprinkle with shredded sushi nori seaweed "kizami nori" and a small blob of wasabi paste (optional).
- Enjoy!
Notes
It's common to add pickles to ochazuke, feel free to customize!
Enjoy ochazuke chilled in the summer (simply chill the dashi/tea in the refrigerator).