Ochazuke
Japanese comfort food in a bowl. Hot green tea poured over rice and flaked sweet-salty baked salmon, finished with furikake, bonito and spring onion.
- Prep
- 10 min
- Total
- 45 min
- Serves
- 2
From Delish, by June Xie
Ingredients
- 1 lb salmon fillet
- 1 tsp mirin, or sake (optional)
- 2 tsp kosher salt
- 2 tsp granulated sugar
- 1 tsp sencha or genmaicha, loose-leaf, or 1 tea bag
- 1½ cups boiling water
- 2 cups cooked rice
- 1 tbsp pickled ginger, or umeboshi, finely chopped
- 2 tsp toasted sesame seeds
- 1 tbsp furikake, or nori
- 2 tbsp bonito flakes
- 2 tbsp spring onion, thinly sliced
Method
- Heat the oven to 175°C (350°F). Pat the salmon dry with kitchen paper and rub it all over with the mirin, salt and sugar. Lay it skin-side down on a baking sheet or in an ovenproof frying pan and leave to marinate for 10–15 minutes.
- Pour off any liquid and pat the salmon dry again. Bake for 12–15 minutes, until cooked through. Let it cool, then gently break it into bite-sized flakes.
- Meanwhile, put the tea in a large jar and pour over the boiling water. Steep for 5–8 minutes, depending on how strong you like it, then strain.
- Divide the rice between two bowls and top with the salmon and ginger. Pour the tea over each bowl to cover the rice, then top with the sesame seeds, furikake, bonito flakes and spring onion.