Ochazuke is a traditional Japanese dish made of rice, flavorful toppings such as salted salmon and hot tea. It’s a cozy, simple yet delicious meal that is perfect for the cooler weather!
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Ingredients (2 servings)
1 tbsp sake (optional)
1/2 tsp salt
250g cooked short-grain rice (1 cup)
1 sencha (green tea) tea bag
2 tsp bubu arare rice crackers
2 tsp shredded nori (seaweed)
1/2 tsp toasted sesame seeds
Preheat oven to 425ºF / 220ºC.
Rub sake (if using) and salt all over salmon. Set aside to marinate for 10 minutes.
Bake salmon for 20 minutes or until well done, flipping once halfway through.
Flake salmon into smaller pieces using two forks. Set aside.
Brew sencha tea according to package directions.
Place rice in serving bowls. (If using leftover rice, make sure to warm up the rice in the microwave first). Top each one with salmon flakes, bubu arare, shredded nori and toasted sesame seeds.
Pour tea over the rice. Enjoy immediately.
For crispy salmon skin, simply broil salmon, skin side up, for the final 2-3 minutes of cooking.
I used sencha (green tea) but you can enjoy ochazuke with any tea you like, such as hojicha or genmaicha.
Bubu arare is tiny Japanese rice cracker pearls that are typically used as a topping in ochazuke. You can find it in Japanese grocery stores. If you don’t have access to it, you may substitute with crumbled rice crackers.