What is Salmon Ochazuke?
Salmon Ochazuke is a simple and comforting Japanese dish that combines cooked rice with hot green tea or dashi (broth), topped with grilled or broiled salmon and various garnishes. The word "ochazuke" translates to "tea submerged" in English, reflecting the method of pouring tea over rice. This dish is known for its ease of preparation and soothing qualities, making it a popular choice for a light meal or snack.
Ingredients
Cooked Rice: Freshly steamed or leftover rice works well.
Salmon: Typically grilled or broiled, often seasoned with salt or a light soy-based marinade.
Tea or Dashi: Green tea (sencha or genmaicha) or a light dashi broth can be used.
Garnishes: Common garnishes include pickled plums (umeboshi), seaweed (nori), sesame seeds, wasabi, and sliced green onions.
How to Make Salmon Ochazuke
Prepare the Salmon: Season the salmon with salt and grill or broil until cooked through. Once done, break the salmon into bite-sized pieces.
Prepare the Tea or Dashi: Brew green tea or prepare dashi broth. Ensure it’s hot but not boiling.
Assemble the Dish: Place a serving of rice in a bowl, top with pieces of salmon, and pour the hot tea or dashi over the rice until it's partially submerged.
Add Garnishes: Sprinkle with your choice of garnishes like nori, sesame seeds, or green onions. A touch of wasabi can add extra flavor.
Tips for the Best Ochazuke
Rice: Using slightly chilled leftover rice can provide a nice contrast with the hot tea or broth.
Salmon: For an added layer of flavor, consider marinating the salmon in soy sauce or miso before cooking.
Tea or Dashi: Choose a high-quality green tea or homemade dashi for the best taste. Avoid overly strong teas that might overpower the dish.
