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Salmon Ochazuke

Warm green tea infused with savory dashi poured over rice and crispy salmon. Finished with shredded seaweed, toasted sesame seeds, and a touch of wasabi.

20 minEasyServes 2340 cal/serving

JapaneseLunchStovetopPescatarianHalal-friendlyDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 6 oz salmon fillet, salted
  • 2 cups cooked short-grain white rice, warmed
  • 2 cups sencha green tea, steeped hot
  • 1/2 tsp dashi granules
  • 2 tbsp shredded nori seaweed
  • 1 tsp wasabi paste
  • 1 tsp white sesame seeds, toasted

Instructions

  1. 1

    Heat a nonstick skillet over medium-high heat and sear 6 oz salted salmon fillet for 3 to 4 minutes per side until the internal temperature reaches 145 degrees F.

  2. 2

    Flake the cooked salmon into small pieces and set aside.

  3. 3

    Stir 1/2 tsp dashi granules into the 2 cups steeped hot sencha green tea until fully dissolved.

  4. 4

    Divide 2 cups warmed cooked short-grain white rice into two bowls and top with flaked salmon.

  5. 5

    Pour the tea broth around rice until partially submerged.

  6. 6

    Top with 2 tbsp shredded nori seaweed, 1 tsp toasted white sesame seeds, and a dab of 1 tsp wasabi paste.

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Questions

What is Salmon Ochazuke?

Warm green tea infused with savory dashi poured over rice and crispy salmon. Finished with shredded seaweed, toasted sesame seeds, and a touch of wasabi. This reference files it under Japanese lunch: made on the stovetop, rated easy and about 20 minutes start to finish.

What internal temperature should Salmon Ochazuke reach?

For Salmon Ochazuke, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of dashi in Salmon Ochazuke?

The entry for Salmon Ochazuke calls for 1/2 tsp dashi granules. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use another fish instead of salmon in Salmon Ochazuke?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Ochazuke uses 6 oz salmon fillet, salted.

Is Salmon Ochazuke spicy?

Only mildly. The heat in Salmon Ochazuke comes from 1 tsp wasabi paste. For a milder plate, start with half the wasabi and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Serve it with

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