Ochazuke, or chazuke, (cha meaning tea, zuke meaning pickled/submerged) is a simple dish consisting of rice submerged in tea or dashi broth. Somewhere between a soup and a porridge, it is made by pouring hot tea over cooked rice to warm it up. Pairing salted salmon with green tea brings out more flavor from the fish, creating a savory, light broth. A quick meal or snack to use with leftover rice.
At first glance, you might be thinking, green tea in a savory dish? Really? But trust me, it’s delicious. All you really need is rice and tea and you’re good to go, although using dashi broth instead is just as delicious. Additional toppings are a great addition, but really good rice is a meal in itself. If you’re lucky, you can also find instant ochazuke packets in stores with toppings ready to go, so all you need to do is add rice and tea!
This version I’m sharing today is served with salted salmon for a more complex flavor. Regular salmon is great as well, but I love the additional flavor that salt brings. Try it both ways to see which one you like better! If you want to make this dish more of your own, feel free to add whatever toppings you love. Common toppings include tsukemono (Japanese pickles), fish, rice crackers, umeboshi (pickled plums), nori, furikake, sesame, scallions, and wasabi.
Recipe – Salted Salmon Ochazuke:
– Place a small nonstick pan on the stove over medium heat. Add the salmon and cook for about 5 minutes a side until the edges are crispy. While the salmon is cooking, brew the green tea.
– Once the salmon is cooked, transfer to a cutting board and shred into bite sized pieces. Place the cooked rice in a serving bowl, and add the shredded salmon on top. Top with as much shredded nori and sesame as desired, then pour the green tea on top and serve.