Ochazuke

• Seafood

  • 1 Salmon, salted

• Produce

  • 2 tsp Japanese green tea
  • 1 tsp Nori
  • 1 Ochazuke with green tea
  • 2 Strands of mitsuba

• Canned Goods

  • 1 cup Dashi
  • 1 Ochazuke with dashi

• Condiments

  • 1 tsp Mirin
  • 1 1/2 tsp Soy sauce
  • 1 Wasabi

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1/8 tsp Salt
  • 1/4 tsp Sesame seeds, roasted white

• Liquids

  • 1 cup Water, HOT

• Other

  • 1 tsp Bubu arare (crispy puffed rice pallets or use japanese rice crackers

Found on justonecookbook.com

Ingredients

• 1 salted salmon (or ½ fillet of salmon and pinch of salt)
• 1 cup cooked rice
• 1 tsp. Bubu arare (crispy puffed rice pallets or use Japanese rice crackers)
• 1 tsp. shredded nori (seaweed)
• ¼ tsp. roasted white sesame seeds
• 2 strands of mitsuba (trefoil) (or ⅛ scallion), cut into small pieces
• Wasabi for taste (optional)
• Ochazuke With Dashi (picture on the left)
• 1 cup dashi
• 1 tsp. mirin
• 1 tsp. soy sauce
• ⅛ tsp. salt
• Ochazuke With Green Tea (picture on the right)
• 2 tsp. Japanese green tea leaves (I used Genmaicha, but Sencha, Hojicha, Mugicha works as well)
• 1 cup hot water (see the tea package for appropriate temperature for your tea leaves)
• ½ tsp. soy sauce (optional)

Directions

• Bake the salted salmon fillet (shiojake) at 400F degree for 25 minutes. If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.
• If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crash it).
• Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small tea pot.
• Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour into the pot. Set aside for 1-2 minute (follow the directions on your tea bag).
• Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top.
• Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!
• Ochazuke with Tea: Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.