Traditional Salmon Ochazuke
Ochazuke is the ultimate minimalist comfort food in Japan. Flaky, salted grilled salmon sits atop a bowl of warm rice, submerged in a hot broth of dashi and green tea, finished with crispy rice crackers and nori.
- 2 cups Cooked white rice warm
- 1 fillet Salted salmon Shiozake, grilled
- 1 cup Hot brewed green tea Sencha or Genmaicha
- 1/2 cup Hot Dashi stock
- 1 tbsp Bubu Arare tiny crispy rice crackers
- 1 pinch Kizami Nori shredded seaweed
- 1 Green onion sliced
- 1/2 tsp Wasabi paste
Prepare the Salmon: Grill or broil the salted salmon fillet until the skin is blistered and the flesh is cooked through. Use a fork to flake the savory salmon meat into large, bite-sized pieces, discarding the skin and any bones.
Mix the Broth: In a measuring cup or small teapot, mix the hot brewed green tea and the hot dashi stock together. This creates the deeply savory, earthy liquid base.
Assemble the Bowl: Place a mound of warm white rice in the center of a deep serving bowl. Top the rice generously with the savory, flaky grilled salmon.
Garnish: Scatter the crispy Arare rice crackers, shredded Nori seaweed, and sliced green onions over the salmon and rice.
Pour and Serve: Bring the bowl to the table. Carefully pour the piping hot tea-dashi broth around the sides of the rice until it is partially submerged. Add a touch of wasabi to the edge of the bowl and mix it into the hot broth as you eat.
Keyword Breakfast, Light Meal, Quick, Rice, Salmon, Tea