Ochazuke - お茶漬け

Name: Ochazuke - お茶漬け
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 3/4 cup cooked, warm Japanese rice; 1 cup hot green tea; 1/4 pound salmon fillet, or 1 Japanese pickled plum (umeboshi); 2 teaspoons shredded nori seaweed; 1 teaspoon bubu arare (baked rice cracker balls) or crumbled Japanese rice crackers; 1/4 teaspoon sesame seeds; 2 tablespoons shungiku, mitsuba, or cilantro, chopped; wasabi (optional); Soy sauce (optional)

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 1

Cost: $41.06 /serving

Author : Caroline Phelps

recipe porridge rice soup

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 cup cooked, warm Japanese rice1 cup hot green tea1/4 pound salmon fillet, or 1 Japanese pickled plum (umeboshi)2 teaspoons shredded nori seaweed1 teaspoon bubu arare (baked rice cracker balls) or crumbled Japanese rice crackers1/4 teaspoon sesame seeds2 tablespoons shungiku, mitsuba, or cilantro, choppedwasabi (optional)Soy sauce (optional)

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Instructions

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Step 1

Sprinkle salt on both sides of the salmon filet and transfer to a cooking tray covered with parchment paper.

Step 2

Turn the oven to broil and move the oven rack to the highest position. Broil the salmon for 10-12 minutes, until cooked through. Use a fork or chopsticks to break the salmon into small flakes.

Step 3

Put the rice in a bowl and pour enough green tea to cover 3/4 of the rice.

Step 4

Add all the toppings and serve immediately.