Japan
Ochazuke with Dashi
Ochazuke is a simple Japanese dish made by pouring green tea or dashi over cooked rice. Toppings are often added include furikake, nori, sesame seeds, scallions, tsukemono, umeboshi, shiokara, tarako, salted salmon, and wasabi.
10 min prep · 20 min cook
Ingredients
Tap what you already have
- 500 g salmon salmon, or tilapia or panga.
- 450 g short-grain rice short-grain rice, This measurement indicates cooked Japanese short-grain rice.
- 6 tsp seaweed flakes
- 1 tsp sesame seeds
- 6 tsp furikake, You can buy furikake at any Asian supermarket. (optional)
- 200 g spinach spinach, You blanch the spinach then squeeze out the water and cut them into smaller pieces. (optional)
For the dashi broth
- 720 ml dashi dashi, You can use dashi packet or powder.
- 3 tsp mirin
- 3 tsp soy sauce
- 0.38 tsp kosher salt (optional)
At Jumbo ≈ €29.42
Not included: dashi
Prices from October 18
Steps
Gather all the ingredients for the dish. You can make the dashi broth by boiling the water and add in the dashi powder or packet.
Cut the fish fillets into smaller square pieces and prepare them by marinating with a bit of salt and pepper (and a bit of cornstarch if you want a crunchy coating) then cook the pieces with a bit of oil until they gets crunchy on both sides. Then you can lightly coat each piece with a layer of teriyaki sauce to create an umami flavor (optional).
Combine 720 ml≈ 3 cups dashi (Japanese soup stock), 3 tsp mirin, 3 tsp soy sauce, and 0.38 tsp Diamond Crystal kosher salt in a small saucepan. Bring it to a boil.
For each serving, place ≈ 240 ml1 cup cooked Japanese short-grain rice in an individual bowl. Top with the fish, then add the spinach, sprinkle seaweed flakes, roasted sesame seeds, and furikake over the rice.
When you‘re ready to eat, pour the hot dashi over the rice until it's halfway submerged and enjoy.