If you’re looking to try something different than your usual late dinner, ochazuke is a healthy alternative that takes only minutes to make. There’s really no reason not to try this recipe. Besides, a light, refreshing soup is always a healthy choice!
Course Soup
Cuisine Japanese
Keyword Salmon
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 2people
Calories 346kcal
Author Joost Nusselder
Cost $8
Ingredients
2cupscooked ricepreferably short-grain
Ochazuke toppings
4ouncessalted salmonthat's one fillet of salmon (if you use fresh, just add lots of salt to it)
Before making this recipe, you need to cook the rice in a rice cooker or on the stovetop.
How to bake the salmon
Preheat the oven to 425 F (220 C).
Cook the salmon fillet for approximately 20 minutes. The salmon must be firm.
Remove all the skin and bones and break the fish into small bite-sized pieces with a fork. If you have a ready-made fillet that's all the easier.
How to make green tea for ochazuke
Boil water for the tea, and once it’s boiled, turn the heat off and add the tea leaves. Let it brew for 1-2 minutes or according to package instructions.
In a pan, mix the green tea with the soy sauce.
How to serve ochazuke
Place the rice in two bowls. Add the shredded salmon. Sprinkle with rice crackers, spring onions, nori seaweed, and sesame seeds.
Now the secret to getting the flavor and texture right is in the amount of green tea you add to the bowls. So make sure not too much of the 2 cups of water has evaporated when making the tea, or else the soy sauce will overpower the dish. Then pour the green tea mixture along the edges into each bowl and make sure the rice is half covered.