Ochazuke recipe with salmon
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!
Servings 2 people
- 2 cups cooked rice preferably short-grain
- 4 ounces salted salmon that's one fillet of salmon (if you use fresh, just add lots of salt to it)
- 2 tbsp nori seaweed shredded
- 1 tsp sesame seeds toasted
- 2 tbsp rice crackers arare
- 1 spring onion chopped
- 1 tsp wasabi optional
Ochazuke green tea
- 4 tsp green tea leaves
- 2 cups hot water
- 1 tbsp soy sauce
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.
Add a bit of the wasabi on the top and serve hot.
Calories: 346kcal | Carbohydrates: 59g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 965mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg