Ochazuke

Name: Ochazuke (Salmon with Tea Broth)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 30 g (1 oz) fresh ginger, peeled and cut into thin matchsticks; 1½ tablespoons white sesame seeds, toasted and roughly ground; 1 nori sheet; 250 g (9 oz) salmon fillet; 600 g (1 lb 5 oz) cooked Japanese rice; ½ tablespoon sake; ½ cup (40 g) good-quality Japanese green tea leaves or 720 ml (25 fl oz) Basic Dashi Stock (or use powdered dashi); 2 teaspoons sea salt flakes; 2 teaspoons wasabi

Salmon with Tea Broth

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This salt-cured salmon is not only great for this dish, but is also amazing as a main meal with Onigiri (Rice Balls). The salmon can be prepared in advance and chilled until needed.

Ingredients

Fresh

250 g (9 oz) salmon fillet
½ cup (40

Asia
Japan
Starter
Pescatarian
Gluten-free

Method

Drizzle the sake over the salmon and spread it to cover each side. Sprinkle the salt over each side of the salmon and massage it into the flesh. Refrigerate the salmon for 5 hours (or ideally overnight).

Preheat the grill to medium–high.

Pat the salmon dry with paper towel and grill for 5 minutes on each side.

Toast the nori sheet by fanning it over the hob over very low