Savory Salmon Ochazuke (Japanese Salmon Tea-Rice)

A comforting Japanese classic, Salmon Ochazuke features pan-seared salmon over fluffy white rice, finished with a fragrant dashi tea broth and crisp garnishes.

Ingredients

• 1 fillet salmon
• 1 cup cooked white rice
• 2 cups water
• 1 piece dried kelp
• 1/2 cup bonito flakes
• 1 tsp black tea leaves
• 1 tbsp soy sauce
• to taste salt
• to taste black pepper
• 2 sheets nori seaweed
• 2 tbsp fresh green onions

Instructions

1. 1Season the salmon

   

   Place the salmon fillets on a tray and evenly season them on both sides with salt and freshly ground black pepper to enhance their flavor.

   Tip: Be sure to use a generous amount of seasoning to properly flavor the fish.
2. 2Prepare the dashi broth

   

   Boil a pot of water and add a piece of dried kelp. Allow it to simmer briefly to release its umami flavor into the water.

   Tip: Remove the kelp just before the water reaches a rolling boil to prevent the broth from becoming bitter.
3. 3Add bonito flakes

   

   Once the kelp has infused the water, remove it and stir in a handful of bonito flakes. Let them simmer until they sink to the bottom, then strain the broth.

   Tip: Dont overboil the bonito flakes, as this can cloud the broth and alter the delicate flavor profile.
4. 4Strain the broth

   

   Carefully strain the finished dashi broth through a fine-mesh sieve into a glass measuring cup to remove the bonito flakes and obtain a clear liquid.

   Tip: Press gently on the flakes in the sieve to extract the maximum amount of flavorful liquid.
5. 5Cook the salmon

   

   Place the seasoned salmon fillets into a preheated non-stick pan. Cook over medium heat until both sides are golden brown and the fish is cooked through.

   Tip: Use medium heat to ensure the salmon cooks evenly without burning the exterior.
6. 6Assemble the ochazuke

   

   Place a mound of cooked white rice into a ceramic bowl and arrange the pan-fried salmon fillet on top. Garnish with seaweed and chopped green onions.

   Tip: You can mold the rice into a perfect mound using a small bowl before transferring it to your serving dish.
7. 7Garnish the ochazuke

   

   Place the pan-fried salmon fillet over a bowl of steamed rice. Sprinkle with dried seaweed and fresh chopped green onions for flavor and color. Finally, drizzle a splash of soy sauce over the dish to enhance the savory profile.

   Tip: If you dont have fresh green onions, chives or scallions work just as well for that necessary bite.
8. 8Pour the dashi broth

   

   Carefully pour the hot, prepared dashi broth over the assembled salmon and rice. The hot liquid will steep the flavors and soften the rice, creating a comforting, tea-infused meal.

   Tip: Pour the broth slowly around the edges to ensure you dont disturb the garnish too much.

Storage Instructions

Burn It Off

Frequently Asked Questions