Salmon Ochazuke
Flavorful Comfort Made Easy in Ochazuke
Ochazuke has captivated taste buds across generations. I grew up seeing my mom enjoying a quick lunch with Ochazuke, my grandma offered Ochazuke when we visited her, and we often had it for weekend lunches or even on busy weekdays for dinner. As easy as it is to use store-bought Ochazuke packets, this dish is simple to make with just a few ingredients. I promise this dish will comfort your heart and soul. Now, let's take a look at the quick steps to make Salmon Ochazuke.
RECIPE
Servings: 1
Time: 20 min
Ingredients:
1 pc salmon fillet
1 pinch salt
cooked rice
1 cup green tea
scallions
Bubu Arare (alternatively, use rice crackers Kaki no tane)
Instructions:
Preheat your oven to 400º.
Sprinkle a pinch of salt evenly on both sides of the salmon fillet.
Place the seasoned salmon fillet on a sheet of parchment paper. Carefully fold the edges of the parchment paper to form a neat packet around the salmon, ensuring it is fully enclosed.
Transfer the salmon packet to a baking sheet and bake it in the preheated oven for approximately 15 minutes.
While the salmon is baking, prepare the green tea. You can brew it using loose tea leaves or tea bags according to your preference.
In a serving bowl, add a generous portion of cooked Japanese rice.
Gently place the baked salmon fillet on top of the rice. Using chopsticks, break the salmon into smaller flakes.
Sprinkle a handful of bubu arare (rice crackers), scatter the chopped scallions, and place nori strips on the rice.
Lastly, pour the tea over the rice.
What is Ochazuke? “ocha” means tea, “zuke” means submerged. It’s a rice dish submerged with tea, or Dashi broth, or hot water, and finished with savory toppings.
The history of this culinary gem can be traced back to ancient Japan, where tea ceremonies played a significant role in the cultural fabric of the country. Initially, Ochazuke was a humble dish served to guests after the formal tea ceremony as a means to use up the leftover tea, rice, and ingredients. This ingenious concept marked the beginning of a dish that would later become a staple comfort food in Japanese households.
As time passed, Ochazuke evolved, incorporating new ingredients and preparation methods. It gradually gained popularity as a light and nourishing meal, especially during times when access to elaborate dishes was limited. Today, Ochazuke remains a beloved traditional food in Japan, embodying a strong connection to its historical roots and the values of simplicity and resourcefulness.
Ochazuke Toppings: Salmon Ochazuke is my personal favorite. But there are more of variety of toppings that can be added to arrange. Other grilled fish such as sea beam, Shirasu (baby sardine), pickled vegetables or Umeboshi (pickled plums), and more. Also to garnish the Ochazuke, you can also add Wasabi for a spicy kick, toasted sesame seeds for some nutty flavor, bonito flakes for more Umami taste, or Shiso to add aromatic scent.
Be creative and find your favorite Ochazuke toppings!
