📝 About This Recipe
Ochazuke is the ultimate Japanese comfort food, a soul-warming dish that transforms simple steamed rice into a delicate masterpiece by bathing it in a fragrant blend of green tea and savory dashi. Historically enjoyed as a quick meal or a soothing late-night snack, it balances the earthy notes of high-quality tea with the salty pop of traditional toppings like grilled salmon and pickled plum. This recipe offers a refined balance of textures—from the crispy rice pearls to the tender flakes of fish—creating a clean, restorative dining experience.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (cooked and kept warm; preferably freshly steamed)
The Protein
- 1 piece Salmon fillet (about 4-5 oz, skin-on preferred for flavor)
- 1/4 teaspoon Sea salt (to season the salmon)
- 1 teaspoon Sake (to brush on salmon)
The Infusion (Tea-Dashi Broth)
- 2 tablespoons Genmaicha or Sencha tea leaves (Genmaicha adds a lovely toasted rice aroma)
- 2 cups Hot water (heated to 175°F/80°C to avoid bitterness)
- 1/2 teaspoon Dashi powder (high-quality instant dashi or 1 cup liquid dashi)
- 1/2 teaspoon Light soy sauce (Usukuchi) (for a hint of umami)
Essential Toppings
- 2 pieces Umeboshi (Pickled Plum) (pitted and slightly mashed)
- 1/4 cup Kizami Nori (shredded dried seaweed)
- 1 tablespoon Bubu Arare (tiny toasted rice pearls for crunch)
- 1 teaspoon Toasted white sesame seeds (lightly crushed)
- 1 teaspoon Wasabi paste (freshly grated if possible)
- 1 stalk Green onions (finely sliced into thin rounds)
👨🍳 Instructions
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1
Preheat your broiler or a non-stick frying pan over medium-high heat. Season the salmon fillet with sea salt and a light brush of sake to remove any fishiness.
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2
Grill or pan-sear the salmon until the skin is crispy and the flesh is fully cooked through and easy to flake, approximately 4-5 minutes per side.
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3
Using two forks, flake the salmon into bite-sized chunks, removing any bones and the skin if you prefer (though the skin adds great flavor).
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4
Prepare the tea: Place the Genmaicha or Sencha leaves in a warmed teapot. Heat your water to exactly 175°F (80°C); boiling water will scorch the leaves and create a bitter taste.
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5
Pour the hot water over the tea leaves and let it steep for exactly 60-90 seconds.
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6
Stir the dashi powder and light soy sauce into the brewed tea to create the 'Ocha-Dashi' base. Keep this liquid very hot.
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7
Divide the warm, cooked rice into two deep ceramic bowls. Shape the rice into a slight mound in the center.
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8
Place a generous portion of the flaked salmon on top of the rice mound in each bowl.
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9
Add one Umeboshi plum to the side of the salmon for a bright, acidic contrast.
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10
Sprinkle the shredded nori, toasted sesame seeds, and finely sliced green onions over the rice and salmon.
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11
Carefully pour the hot tea-dashi mixture around the edges of the rice, filling the bowl until the liquid reaches about halfway up the rice mound.
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12
Top with a sprinkle of Bubu Arare for that signature crunch and a small dollop of wasabi on the side of the bowl.
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13
Serve immediately while the tea is steaming and the rice pearls are still crunchy.
💡 Chef's Tips
Always use high-quality, loose-leaf tea rather than tea bags for a more complex flavor profile. If you don't have Bubu Arare, you can crush plain rice crackers (senbei) to achieve a similar textural effect. For a more filling meal, use 'Yaki-onigiri' (grilled rice balls) instead of plain steamed rice for a smoky, charred depth. Adjust the strength of the broth by adding more or less dashi powder depending on how savory you want the dish to be. Never pour the tea directly over the wasabi; keep it on the side so the diner can mix in small amounts to their preference.
🍽️ Serving Suggestions
Pair with a side of cold Tsukemono (Japanese pickles) like Takuan or Kyuri Momi for extra crunch. Serve with a small glass of chilled Junmai Ginjo sake to complement the seafood notes. A side of Tamagoyaki (Japanese rolled omelet) provides a sweet balance to the salty broth. Enjoy as a 'shime' or closing course after a heavy meal of Yakitori or Tempura. For a refreshing summer version, use chilled tea and dashi and serve cold.