Name: Japanese Ochazuke
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 cups cooked Japanese short-grain rice; 2 cups hot green tea (sencha or hojicha preferred); 100g grilled or smoked salmon, flaked; 2 tablespoons salted salmon flakes (sake furikake); 2 sheets nori seaweed, cut into thin strips; 2 tablespoons pickled ginger (beni shoga); 2 teaspoons wasabi paste; 2 tablespoons thinly sliced green onions; 1 umeboshi plum, pitted and chopped (optional); 1 tablespoon toasted white sesame seeds; 2 teaspoons soy sauce

Instructions

Prepare the rice

Place 1 cup of warm cooked rice in each serving bowl. Shape it into a small mound in the center of the bowl.
Arrange the toppings

Arrange the flaked salmon, nori strips, pickled ginger, and umeboshi (if using) on top of the rice in an attractive manner. Add a small dab of wasabi paste on the side of each bowl.
Add the seasonings

Sprinkle each bowl with 1 tablespoon of sake furikake, green onions, and toasted sesame seeds. Drizzle 1 teaspoon of soy sauce over each serving.
Pour the tea

Brew the green tea and pour it hot over the rice and toppings, about 1 cup per serving. The amount of tea can be adjusted according to personal preference—some prefer more broth while others prefer less.
Serve immediately

Mix gently with chopsticks before eating. The hot tea will slightly cook any raw ingredients and blend the flavors together. Enjoy while hot.

Japanese Ochazuke

Ingredients

Instructions

Nutritional Information