Name: Ochazuke
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 lb. salmon filet -; 1 tsp. mirin or sake (optional) -; 2 tsp. kosher salt -; 2 tsp. granulated sugar -; 1 tsp. loose-leaf or 1 tea bag sencha or genmaicha -; 2 c. cooked rice -; 1 tbsp. finely chopped pickled ginger or umeboshi -; 2 tsp. toasted sesame seeds -; 1 tbsp. furikake or nori -; 2 tbsp. bonito flakes -; 2 tbsp. thinly sliced scallion -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Ochazuke

1. 1 lb. salmon filet -

2. 1 tsp. mirin or sake (optional) -

3. 2 tsp. kosher salt -

4. 2 tsp. granulated sugar -

5. 1 tsp. loose-leaf or 1 tea bag sencha or genmaicha -

6. 2 c. cooked rice -

7. 1 tbsp. finely chopped pickled ginger or umeboshi -

8. 2 tsp. toasted sesame seeds -

9. 1 tbsp. furikake or nori -

10. 2 tbsp. bonito flakes -

11. 2 tbsp. thinly sliced scallion -

How to cook deliciously - Ochazuke

1. Stage

Preheat oven to 350°. Pat salmon dry with a paper towel and rub all over with mirin, salt, and sugar. Place skin-side down on a baking sheet or ovenproof skillet and let marinate 10 to 15 minutes. Drain any liquid and pat salmon dry with a paper towel.

2. Stage

Bake until salmon is cooked through, 12 to 15 minutes. Let cool and gently break into bite-sized flakes.

3. Stage

Meanwhile, brew tea: Place tea in a large jar and pour over 1 ½ cup boiling water. Let steep to desired strength, 5 to 8 minutes, then strain.

4. Stage

Assemble bowls: Divide rice between two serving bowls and top with salmon and ginger. Pour tea over each bowl to cover rice, then top with sesame seeds, furikake, bonito, and scallion.