Ochazuke (Green Tea Over Rice)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
30 mins
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Servings
1
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Calories
335 kcal
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Course
Main Course
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Cuisine
Japanese
Ochazuke (Green Tea Over Rice)
Description
Ochazuke consists of steamed Japanese short-grain rice topped with flaked salmon seasoned by either homemade salted salmon or freshly cooked fillet. The dish is then prepared with hot liquid—either a seasoned dashi broth with mirin and soy sauce or infused green tea such as genmaicha or sencha. Toppings like bubu arare (crispy puffed rice pellets), shredded seaweed, toasted sesame seeds, and fresh mitsuba or scallion add layered texture and brightness. Wasabi can be added for heat. The robust, lightly smoky salmon combined with the aromatic broth and crunchy garnishes results in a balanced and cozy meal.
The warm liquid softens the rice and integrates all flavors, while the contrasting toppings bring freshness and a variety of mouthfeels. This dish works well as a restorative snack or gentle meal after larger meals.
To make the salmon, baking at high heat until charred produces the ideal texture and flavor. Ingredients for dashi can be prepared in advance or substituted with powder kits. Using good quality green tea and following recommended water temperatures enhances the final taste.
Ingredients
- 1 fillet salmon or ½ fillet regular salmon and a pinch of salt; you can also use any leftover cooked salmon, homemade Japanese salted style
- 1 cup Japanese short-grain rice cooked
- 1 tsp bubu arare or crushed Japanese rice crackers, crispy puffed rice pellets
- 1 tsp nori seaweed shredded aka kizami nori
- ¼ tsp white sesame seeds toasted
- 2 prigs mitsuba or ⅛ scallion, cut into small pieces, Japanese parsley
- wasabi (optional, to taste)
For Ochazuke with Dashi
- 1 cup dashi use standard Awase Dashi, dashi packet or powder, or Vegan Dashi, Japanese soup stock
- 1 tsp mirin
- 1 tsp soy sauce
- ⅛ tsp kosher salt Diamond Crystal brand
For Ochazuke with Green Tea
- 2 tsp 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, Japanese
- 1 cup water see the tea leaves package for the appropriate water temperature to use, hot
- ½ tsp soy sauce (optional)
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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