A simple, comforting dish that's the perfect way to savor something soupy even when you don't have time to make soup! It's also customizable with toppings so everyone can enjoy ochazuke their way.
In this recipe, we feature our Organic Genmaicha fortified with a little dashi, because the tea's toasty, nutty flavor profile pairs well with the robust savoriness of Seremoni's salmon. That said, we highly encourage you to experiment with other teas in our loose leaf (or sachet!) collection, like Sencha with Yuzu to add citrusy brightness.
What is Ochazuke?
A traditional Japanese dish featuring tea, dashi, or a combination of both poured over cooked rice. It's often topped with salmon, furikake, nori, sesame seeds, green onions, and bubu arare (tiny, crunchy rice crackers).
Ingredients
Makes 4 servings
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4 3-ounce fillets Seremoni Grade Salmon
- Olive oil
- 1 cup short-grain rice, uncooked
- 1 bunch green onions
- 1 Tbsp Organic Genmaicha
- 24 ounces water
- 1 8g packet dashi
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Suggested toppings: sesame seeds, nori, furikake, bubu arare
Recipe
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Cook rice according to package directions. Keep warm.
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Place an oven rack in the upper-middle or top position. Preheat the oven to 400°F.
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Prep a sheet pan with aluminum foil and brush with olive oil. Set aside.
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Pat salmon dry with paper towels, and place skin-side down on aluminum foil. Brush generously with olive oil and sprinkle salt on top.
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Bake salmon for 10-15 minutes, until the edges are slightly brown and the fish is cooked through but still tender.
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While the salmon is baking, make your tea. Heat water to 190°F. Pour water over genmaicha and steep for 5 minutes.
- Remove tea leaves, and add dashi packet to hot tea. Steep for 5 minutes, squeezing the packet before removing.
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When ready to assemble, place rice in a bowl and top with flaked salmon. Add desired toppings to taste, then pour tea-dashi mixture over the top. Serve warm.
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