Salmon Ochazuke (Japanese Tea on Rice)

Name: Salmon Ochazuke (Japanese Tea on Rice)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions
Ingredients: 200 g salmon fillets; ½ tsp salt; 1 tsp sake; 300 ml dashi stock; 1 green tea bag; 2 tsp soy sauce; 300 g cooked Japanese short-grain rice; ½ tsp ground sesame seeds; shredded sushi nori seaweed "kizami nori"; finely chopped green onions; Wasabi paste

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 portions
Course
Side Dish, Breakfast, Snacks
Cuisine
Japanese

Salmon Ochazuke (Japanese Tea on Rice)

Celia Wu

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

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

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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!