Ochazuke (Green Tea Over Rice)

Ingredients

• 1 fillet Homemade Japanese Salted Salmon
• 1 cup cooked Japanese short-grain rice
• 1 tsp bubu arare )
• 1 tsp shredded nori seaweed
• 1/4 tsp toasted white sesame seeds
• 2 sprigs mitsuba ((or ⅛ scallion
• wasabi ((optional
• 1 cup dashi
• 1 tsp mirin
• 1 tsp soy sauce
• ⅛ tsp Diamond Crystal kosher salt
• 2 tsp Japanese green tea leaves
• 1 cup hot water )
• 1/2 tsp soy sauce )

Instructions

1. 1

   Gather all the ingredients for Ochazuke with Dashi. You can prepare the dashi from scratch using my Awase Dashi recipe, a dashi packet, or a dashi powder. For a plant-based option, you can also make Vegan Dashi from scratch.

2. 2

   Gather all the ingredients for Ochazuke with Green Tea. Feel free to use your favorite type of green tea.

3. 3

   (Skip this step if vegetarian) Remove the skin and bones from 1 fillet Homemade Japanese Salted Salmon, then flake the salmon into bite-size pieces and set aside. If you don’t have 1 tsp bubu arare (crispy puffed rice pellets), crush Japanese rice crackers into small pieces. You can use a plastic bag to make it easier.

4. 4

   Ochazuke with Dashi: Combine 1 cup dashi (Japanese soup stock), 1 tsp mirin, 1 tsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt in a small saucepan. Bring it to a boil, then transfer to a small teapot to keep warm.

5. 5

   Ochazuke with Tea: Put 2 tsp Japanese green tea leaves in a pot or teapot. Bring 1 cup hot water to the appropriate temperature for your tea and pour it over the leaves. Let it steep for 1–2 minutes, or follow the directions on your tea package.

6. 6

   For each serving, place 1 cup cooked Japanese short-grain rice in an individual bowl. Top with the flaked salmon, then sprinkle 1 tsp bubu arare (or crushed rice crackers), 1 tsp shredded nori seaweed, and ¼ tsp toasted white sesame seeds over the rice. Serve tsukemono (pickles), such as Pickled Cucumber, on the side.

7. 7

   Ochazuke with Dashi: When you‘re ready to eat, pour the hot dashi over the rice until it's halfway submerged. Top with 2 sprigs mitsuba and wasabi. Enjoy!

8. 8

   Ochazuke with Tea: When you‘re ready to eat, pour the hot tea over the rice until it's halfway submerged. Top with 2 sprigs mitsuba and wasabi. Add ½ tsp soy sauce, if you‘d like. Enjoy!

9. 9

   You can use cold rice and cold dashi or tea (I love mugicha or barley tea) in the summertime to enjoy a cool and refreshing version of Ochazuke.