Ochazuke (Green Tea Over Rice)

Ochazuke is a very simple dish of Japanese short grain rice, an assortment of ingredients, toppings and green tea. Its name is derived from “ocha”, which is tea in Japanese and “zuke”, which means submerged.



Green tea is poured over the fluffy rice and toppings. Ochazuke is light and Japanese people usually eat it as a quick meal or small dish to end dinner. Any toppings can be used, so it’s great for leftovers.  



Enjoy this classic ochazuke recipe below!





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Ochazuke (Green Tea Over Rice)
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Course Soup Cuisine Japanese

Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes

Servings 1 serving

Author Chef’s Pencil Staff


Ingredients Ingredients 1 fillet salmon 2 sheets nori seaweed ½ tsp sesame seeds wasabi 2 shiso leaves myoga (Japanese ginger)  1 egg 2 tsp Japanese green tea leaves 1 cup hot water 1 tsp soy sauce Japanese short grain rice
Instructions How to make ochazuke: Season the salmon with salt and pepper. Place skin side up roast in the over at 190ºC (375 ℉) for 10 minutes or until tender and cooked through. Once cooked, shred it using a fork to smaller bite sized pieces. Prepare your green tea, according to the package, and add the soy sauce. Prepare the garnishes. Using your hands break up the nori seaweed into small pieces. Slice the shiso leaves and myoga into long strips. In a non stick frying pan heat 1tsp of oil. Beat the egg and stir the pan so that the egg is covering the bottom. Once cooked through, flip over and cook the other side. Place onto your cutting board and cut thin strips, similar to the shiso. Fill your bowl with rice and add the salmon. Then top with the egg, shiso, then myoga. Add a small knob of wasabi on top and then pour over the green tea.

Notes



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