Ochazuke is a Japanese dish where hot green tea is poured over cooked rice. It’s commonly topped with seaweed, pickled plums, salmon and even wasabi. You can get ready-made packets of Ochazuke seasonings at Japanese markets, but it’s just as easy to brew some tea) and mix in instant dashi granules. If you don’t have dashi granules, you can brew your tea in a light broth instead of plain water.
Ingredients
- One 4 x 6-in (10 x 15-cm) piece salmon skin (uncooked and make sure it’s scaled!)
- Pinch of salt
- 4 cups (1 liter) freshly brewed hot green tea
- ½ teaspoon instant dashi granules
- 1½ cups (240 g) cooked, leftover short-grain rice
- 2 tablespoons shredded seaweed nori
How to Make It
- Season the salmon skin with salt and place on a sheet pan. Place the salmon skin 6 inches (15 cm) from top heating element and broil on high heat for 5 to 7 minutes. Keep a close watch to make sure you don’t burn the salmon skin. Cut the crispy skin into strips.
- Mix the brewed green tea with the instant dashi granules, and stir well. Divide the cooked rice in two medium serving bowls. Pour the green tea mixture over the rice. Top with the salmon skin and the shredded nori.
