Salmon Ochazuke
Comforting Salmon Ochazuke (Japanese Rice with Tea)
Ochazuke (お茶漬け) is the ultimate Japanese comfort food - a simple, soothing dish made by pouring hot tea (Ocha) or dashi broth over rice and toppings.
It’s a meal I grew up with: my mom would make it for quick lunches, my grandma served it when we visited, and it often made its way to our table on busy weeknights or lazy weekends.
While store-bought Ochazuke packets are convenient (this is my favorite!), homemade Ochazuke is incredibly easy to prepare and allows you to customize the flavors.
In this recipe, I’ll show you how to make Salmon Ochazuke (さけ茶漬け), one of the most popular versions. With just a few basic ingredients, you can enjoy a warm, flavorful bowl that’s both nourishing and satisfying. Let’s dive into how to make this cozy Japanese rice bowl at home.
RECIPE
Servings: 1
Time: 20 min
Ingredients:
1 pc salmon fillet (salted, if not add a pinch of salt)
1 tsp soy sauce
1 tsp mirin
1 serving cooked rice
1 cup green tea or barley tea when summer, or your preferred tea
Garnish options:
scallions
shiso leaves
Arare, Japanese rice crackers - Nori Arare, Kaki no tane, or Bubu Arare if available
My Kitchen Tools:
Instructions:
Prepare the Ingredients
If you're using unsalted salmon, sprinkle a pinch of salt evenly on both sides of the fillet and let it sit for a few minutes.
Crush the rice crackers into small pieces.
Finely chop the scallions or shiso leaves.
Brew your green tea (or dashi, if using) and keep it hot.
Cook the Salmon
Pan Method: Heat a frying pan over medium heat. Add the salmon and cook both sides with a lid on until fully cooked through.
Oven Method: Wrap the salmon fillet in parchment paper, folding the edges to create a sealed packet. Bake at 400°F for about 15 minutes.
Once the salmon is cooked, transfer it to a bowl. Add soy sauce and mirin, then flake the fish using a fork or chopsticks.
Assemble the Ochazuke
In a serving bowl, scoop in a generous portion of hot cooked Japanese rice.
Top the rice with salmon flakes, crushed rice crackers, chopped scallions or shiso leaves, and shredded nori (optional).
Pour the Tea
Gently pour hot green tea (or dashi broth) over the toppings until the rice is just covered.
Serve immediately and enjoy this comforting Japanese dish.
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 and Garnish:
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!
