Ochazuke with Pan-Seared Scallops

Experience comfort in a bowl with this refined Japanese ochazuke. Fluffy white rice is topped with perfectly pan-seared scallops, crunchy garnishes, and steeped in a delicate dashi and tea broth.

Ingredients

• 1 piece kombu (dried kelp)
• 1 handful bonito flakes
• 1 tsp white, oolong, or green tea leaves
• 1 pinch salt
• 3 large sea scallops
• to taste black pepper
• 1 bowl cooked white rice
• 1 tbsp roasted rice crackers
• 1 sheet roasted nori seaweed
• 1 stalk green onion
• 1 tsp toasted sesame seeds

Instructions

1. 1Prepare the rice crackers

   

   Take the roasted rice crackers and place them on a cutting board. Use a sharp knife to finely chop them into small, bite-sized pieces. These will provide a satisfying crunch to the ochazuke dish.

   Tip: Keep the pieces uniform for even texture in each spoonful.
2. 2Slice the nori

   

   Take the roasted nori sheets and fold them or stack them carefully. Use a sharp knife to slice the nori into thin, uniform strips. This preparation allows the seaweed to distribute evenly over the rice.

   Tip: If the nori is too brittle, use kitchen shears for cleaner, more precise strips.
3. 3Prepare green onions

   

   Take fresh green onions and wash them thoroughly. On a wooden cutting board, finely chop the onions, including both the white and green parts, to add a fresh, pungent aromatic layer to the dish.

   Tip: Chop just before serving to ensure the onions remain crisp and vibrant.
4. 4Prepare the tea base

   

   Place your chosen tea leaves—such as white, oolong, or green tea—into a ceramic teapot. Add a pinch of salt directly to the tea leaves. This slight salinity will enhance the savory flavor of the final broth.

   Tip: Adjust the amount of salt based on your personal preference for the broths seasoning.
5. 5Prep the scallops

   

   If the scallops are large, use a sharp knife to carefully slice each one in half horizontally. This helps them cook quickly and evenly during the searing process.

   Tip: Ensure the scallops are patted dry with a paper towel before searing to get a better crust.
6. 6Season the scallops

   

   Arrange the halved scallops on the cutting board. Generously season both sides with salt and freshly cracked black pepper. This preparation ensures they are flavorful before hitting the hot pan.

   Tip: Season just before cooking to prevent the salt from drawing too much moisture out of the scallops.
7. 7Sear the scallops

   

   Place the seasoned scallops in a hot skillet and sear for exactly one minute on each side until they develop a rich, golden-brown crust. Avoid moving them around the pan while they cook to ensure a perfect sear.

   Tip: For the best sear, ensure your scallops are completely dry before seasoning.
8. 8Infuse the dashi

   

   After removing the kelp from the simmering dashi, take the pot completely off the heat and add a large handful of bonito flakes. Allow them to steep in the hot broth for exactly two minutes before straining out the solids.

   Tip: Do not boil the dashi once the bonito flakes are added to prevent a bitter flavor.
9. 9Prepare the rice bowl

   

   Scoop a serving of freshly cooked white rice into a clean bowl as the base for the ochazuke.

   Tip: Use freshly cooked, hot rice for the best texture.
10. 10Add sesame seeds

    

    Sprinkle a generous amount of toasted sesame seeds over the bed of rice to add a nutty flavor and pleasant texture.

    Tip: Lightly toasting the sesame seeds beforehand enhances their aroma.
11. 11Add green onions

    

    Scatter freshly chopped green onions over the rice and sesame seeds, providing a fresh, sharp contrast to the savory elements.

    Tip: Use both the white and green parts of the green onion for a balanced flavor.
12. 12Top with nori

    

    Using chopsticks, carefully place shredded nori seaweed on top of the rice bowl to complete the garnish components before pouring the tea broth.

    Tip: Cut the nori with kitchen shears for clean, uniform strips.
13. 13Add Rice Crackers

    

    Sprinkle the finely sliced roasted rice crackers over the bowl of prepared rice, seaweed, and green onions. This adds a crucial crunchy texture to the dish.

    Tip: Ensure the crackers are finely sliced for an even texture in every bite.
14. 14Top with Scallops

    

    Carefully place the pan-seared scallops onto the center of the rice bowl using chopsticks. The scallops should be golden brown and cooked to perfection.

    Tip: Pat the scallops dry before searing to ensure a good crust without them releasing too much moisture.
15. 15Pour the Broth

    

    Gently pour the hot, savory tea broth from the teapot over the assembled rice bowl. The heat will slightly soften the nori and crackers, infusing the rice with flavor.

    Tip: Pour slowly to avoid splashing and to ensure the hot liquid evenly coats the ingredients.

Make Ahead & Storage

Burn It Off

Frequently Asked Questions