Ochazuke is a popular Japanese dish in which hot tea is poured over cooked white rice. It is easy to make and could be enjoyed as a snack or light meal any time of the day. The flavor varies depending on the ingredients you use. Some examples of the popular Japanese ingredients include pickled plums (umeboshi), grilled salmon, sea laver (nori), soy-smmered fish, seaweed, broiled eel and tempura. We could also alternate the ingredients by using grilled chicken, grilled salmon, pickled cucumber, smoked salmon and oyster marinated in oil. Seasonings such as Ajinomoto umami, Japanese horseradish (wasabi) and grated ginger would add great flavors to it.
Total Time: 20min Active Time: 30min Number Serves: 1 Equipment: cooking pot, Ohashi, Rice bowl, knife
1/2 salmon steak
salt to taste
1 1/2 cups hot water
1 1/2 tsp sencha, bancha, or hojicha [green tea]
1 bowl warm cooked rice
2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
1 tbsp croutons or any crunchy cereal
Season the salmon with salt and leave for 10 minutes. Broil or grill 5-6 minutes, until slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes.
Make the tea broth by adding hot water to the tea leaves.
Place the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and, if you wish, a dab of horseradish.
Pour as much hot tea as you want onto the rice and eat immediately.
Note: Ochazuke tastes even better when accompanied by good-quality Japanese salted pickled vegetables or any Western-style pickles. Cold ochazuke is recommended for summer. For this, use iced sencha, mizudashi-sencha, or any type of green tea that has been cooled down.