Step 1

Gather all the ingredients.

Step 2

Preheat oven to 425ºF (218ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the salted salmon fillet (Shiojake) for 20-25 minutes until the skin and flesh are blistering and charred (Japanese salted salmon is always cooked till firm). If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.

Step 3

If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crush it).

Step 4

Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small teapot.

Step 5

Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour it into the pot. Set aside for 1-2 minutes (follow the directions on your teabag).

Step 6

Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top. Serve with tsukemono, such as Pickled Cucumber, as a part of the meal.

Step 7

Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!

Step 8

Ochazuke with Tea: Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.

Step 9

You can use cold rice and cold dashi or tea (I love mugicha or barley tea) in the summertime to enjoy a cool and refreshing version of Ochazuke.