Ochazuke Recipes (Rice with Green Tea)
Ochazuke is a simple rice dish made by pouring tea over cooked rice with toppings of your choice. The recipe includes three popular Ochazuke Recipes - Sake Chazuke (Salmon Ochazuke), Ume Chazuke (Pickled Plum Ochazuke), and Nori Chazuke (Seaweed) Ochazuke.Total Time does not include cooking ingredients, e.g., grilling salted salmon and cooking rice, but includes the time to make a broth. Cook Time indicated is taken from Ume Chazuke which takes the longest.
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 100-120 g 3.5-4.2oz cooked rice ((note 1))
- 80 g grilled salted salmon
- A knob of wasabi paste ((optional))
- 1/2 tbsp arare for ochazuke ((tiny rice crackers, note 2))
- 1 tbsp mitsuba (chopped or torn (note 3))
- 200 ml 6.8fl.oz hot green tea
- 100-120 g 3.5-4.2oz cooked rice ((note 1))
- 1 umeboshi ((pickled plum, note 4))
- 2 tsp kizami nori
- 1 tsp roasted white sesame seeds
- A tbsp mitsuba (chopped or torn (note 3))
- A knob of wasabi paste
- 200 ml 6.8fl.oz dashi stock
- 1 tsp light soy sauce
- 11/2 tsp mirin
- 1/4 tsp salt
- 100-120 g 3.5-4.2oz cooked rice ((note 1))
- 2 tsp kizami nori
- 2 pinches shio konbu
- 1/2 tbsp arare sticks ((tiny rice cracker sticks, note 2))
- 1/2 tsp instant konbu dashi powder ((note 5))
- 1 pinch matcha powder ((optional))
- 1/8 tsp salt
- 200 ml 6.8fl.oz boiling water
Instructions
- 1
Break the grilled salmon into a few bite-size chunks.
- 2
Place rice in a serving bowl (note 6).
- 3
Put the salmon pieces on the rice, piling them up in the centre. Then place wasabi on the salmon pieces.
- 4
Scatter arare and mitsuba over the rice.
- 5
Pour hot green tea over and serve immediately.
- 6
Remove the seed from the umeboshi and discard it. Chop the flesh into small pieces (it’s easier to eat but you don't have to chop it if you prefer).
- 7
Put the Dashi Broth ingredients in a saucepan and bring it to a boil.
- 8
Place rice in a serving bowl (note 6).
- 9
Sprinkle sesame seeds and kizami nori over the rice.
- 10
Place the umebosh in the centre, then place wasabi on the umeboshi.
- 11
Pour the broth over and serve immediately.
- 12
Place rice in a serving bowl (note 6).
- 13
Scatter kizami nori, shio konbu, and arare over the rice.
- 14
Put the Konbu Dashi Broth ingredients in a jar or a sauce pan and mix well, ensuring that powders are completely dissolved.
- 15
Pour the broth over the rice and serve immediately.
- 16
You will need a piece of omochi (rice cake) cut into a standard size (4cm x 6xm x 2cm / 1½" x 2⅜" x ¾" cuboid). You can buy a pack of cut omochi from Japanese/Asian grocery stores.
- 17
Slice the omochi piece into 3mm/⅛" thick pieces, then cut each slice into 3mm/⅛" wide long batons.
- 18
Taking several batons at one time, align and cut them into 3mm/⅛" cubes.
- 19
If making arare sticks, cut omochi into 1.5mm/1⁄16" wide, 2-3cm/¾-1⅛" long batons.
- 20
Spread tiny omochi cubes on a baking tray lined with a piece of baking paper. Leave it on a table/work bench 1-2 days to dry.
- 21
Heat the oven to 180°C/356°F and bake the omochi pieces for about 20 minutes, until the surface of the arare piece becomes golden brown. You may want to toss a couple of times so that the omochi pieces are browned all the way around.
- 22
Let them cool down.