Ochazuke (Green Tea Over Rice)

Name: Ochazuke (Green Tea Over Rice)
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 fillet Homemade Japanese Salted Salmon; 1 cup cooked Japanese short-grain rice; 1 tsp bubu arare (crispy puffed rice pellets); 1 tsp shredded nori seaweed (kizami nori); ¼ tsp toasted white sesame seeds; 2 prigs mitsuba (Japanese parsley); wasabi; 1 cup dashi (Japanese soup stock); 1 tsp mirin; 1 tsp soy sauce; ⅛ tsp Diamond Crystal kosher salt; 2 tsp Japanese green tea leaves; 1 cup hot water; ½ tsp soy sauce

User Reviews

4.8

318 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
30 mins
Servings
1
Calories
335 kcal
Course
Main Course
Cuisine
Japanese

Ochazuke (Green Tea Over Rice)

Caleb Murray

Report

Craving a dish that is light yet comforting? This easy, homemade Ochazuke with green tea or dashi, steamed rice, and simple savory toppings will hit the spot.

Share:

I Made This!

238 people made this

Print

65 people printed this

Save this

190 people saved this

Ingredients

Servings

1 fillet Homemade Japanese Salted Salmon (or ½ fillet regular salmon and a pinch of salt; you can also use any leftover cooked salmon)
1 cup cooked Japanese short-grain rice
1 tsp bubu arare (crispy puffed rice pellets) (or crushed Japanese rice crackers)
1 tsp shredded nori seaweed (kizami nori)
¼ tsp toasted white sesame seeds
2 prigs mitsuba (Japanese parsley) (or ⅛ scallion, cut into small pieces)
wasabi (optional, to taste)

For Ochazuke with Dashi

1 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
1 tsp mirin
1 tsp soy sauce
⅛ tsp Diamond Crystal kosher salt

For Ochazuke with Green Tea

2 tsp Japanese green tea leaves (I used genmaicha, but sencha, hojicha, and mugicha also work; use 3 g (1 tsp) tea leaves per 100 ml (about ½ cup) hot water)
1 cup hot water (see the tea leaves package for the appropriate water temperature to use)
½ tsp soy sauce (optional)

Add to Shopping List

Instructions

Gather all the ingredients. The ingredients are pictured for Ochazuke with Dashi on the left and Ochazuke with Green Tea on the right.

To Prepare the Ingredients

Preheat the oven to 425ºF (218ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Bake 1 fillet Homemade Japanese Salted Salmon for 20–25 minutes until the skin and flesh are blistered and charred (Japanese salted salmon is always cooked until firm and well done). Once cool enough to handle, remove the skin and bones and break up the salmon flesh into flakes. Set aside. Tip: If you’re using regular salmon, season it with a pinch of salt and set it aside for 10 minutes before baking. You can also substitute any leftover teriyaki, grilled, or pan-fried salmon for a slightly different flavor.
If you don’t have 1 tsp bubu arare (crispy puffed rice pellets), crush Japanese rice crackers into small pieces (you can also use a bag to crush it).

To Prepare the Dashi or Tea

Ochazuke with Dashi: Combine 1 cup dashi (Japanese soup stock), 1 tsp mirin, 1 tsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt in a small saucepan and bring it to a boil. Pour the soup into a small teapot and keep warm.
Ochazuke with Tea: Put 2 tsp Japanese green tea leaves in a pot or teapot. Bring 1 cup hot 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 tea package).

To Serve

For each serving, portion 1 cup cooked Japanese short-grain rice in an individual bowl. Add the flaked salmon on the rice and sprinkle 1 tsp bubu arare or crushed rice crackers, 1 tsp shredded nori seaweed, and ¼ tsp toasted white sesame seeds on top. Serve tsukemono (pickles), such as Pickled Cucumber, on the side as a part of the meal.
Ochazuke with Dashi: When you‘re ready to eat, pour the hot dashi into the bowl to cover the rice halfway and top with 2 sprigs mitsuba and wasabi. Enjoy!
Ochazuke with Tea: When you‘re ready to eat, pour the hot tea into the bowl to cover the rice halfway and top with 2 sprigs mitsuba and wasabi. Add ½ tsp soy sauce, if you‘d like. Enjoy!

For Ochazuke in the Summertime

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 Information

Show Details

Calories 335kcal (17%) Carbohydrates 60g (20%) Protein 13g (26%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 19mg (6%) Sodium 414mg (17%) Potassium 423mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 109IU (2%) Vitamin C 3mg (3%) Calcium 21mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 335 kcal

% Daily Value*

Calories	335kcal	17%
Carbohydrates	60g	20%
Protein	13g	26%
Fat	3g	5%
Saturated Fat	1g	5%
Cholesterol	19mg	6%
Sodium	414mg	17%
Potassium	423mg	9%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	109IU	2%
Vitamin C	3mg	3%
Calcium	21mg	2%
Iron	3mg	17%