Ingredients
The Base- 1 cup Cooked Japanese Short-Grain Rice (Leftover rice works great)
- 1 cup Hot Green Tea (Sencha or Genmaicha work best)
- Optional: Pinch of Dashi powder (for extra savory flavor)
The Toppings (Choose Your Adventure)
- Protein: Salted Salmon (flaked), Tarako (cod roe), or Leftover Chicken.
- Crunch: Bubu Arare (tiny rice crackers) or Toasted Sesame Seeds.
- Flavor: Shredded Nori (seaweed), Wasabi, or Umeboshi (pickled plum).
- Garnish: Chopped Green Onions or Shiso Leaf.
Nutrition per serving (with Salmon):
Calories: 320
Fat: 6g
Sugar: 1g
Protein: 18g
Instructions
1
Prepare the Rice: If using leftover cold rice, rinse it quickly under hot water to loosen the clumps and warm it up. Place a mound of rice in a deep bowl.
2
Brew the Tea: Brew your green tea slightly stronger than usual (more leaf, same water). Genmaicha (popcorn tea) is the traditional favorite because its roasted rice flavor complements the dish perfectly.
3
Assemble Toppings: Flake your cooked salmon and place it on top of the rice mound. Sprinkle generously with nori strips, sesame seeds, and arare crackers. Add a dab of wasabi on the side if you like heat.
4
The Pour: Slowly pour the hot tea (or tea/dashi mix) down the side of the bowl. Stop when the rice is about half-submerged. The heat will release the aroma of the nori and sesame. Eat immediately with chopsticks or a spoon.
Expert Tip: The "Dashi" Hack
While purists use only tea, modern Ochazuke is often made with a mix of Tea + Dashi Stock. The tea provides the tannins/astringency, while the dashi provides the umami/savory depth. Mixing a pinch of instant dashi powder into your teapot before pouring makes the dish significantly more flavorful.