vBulletin statistics
September 26th, 2010Uncategorizedeataduckimust 22 Comments

Ochazukesake ochazuke

Ochazuke by no means can be described as a fancy Japanese dish.  In fact, it is just a great way to rehash old rice into a new meal or snack.  Fancy?  No.  Classic?  Yes.  Typically it’s simply green tea and dashi kelp broth poured over old rice with salmon flakes, nori and pickles.  And these days you can buy an instant ochazuke packet and all you need to do is have old rice sitting around!  Jared definitely ate this as an alternative to instant ramen back in his college days.

After happily munching on some non-instant ochazuke at the end of our meal at Yakitori Totto, Jared decided to attempt making it from scratch at home including brewing green tea, making dashi stock and cooking his own salted salmon.  He chose to use salmon belly because it has a higher fat content and stronger flavor.  Look, its the good fat, so let’s not worry about it, alright? =)

Ochazukeoverhead shot

Sake Ochazuke (Salmon Rice Porridge)

Serves 2

4oz Salted Salmon Belly
1/2 sheet Roasted Seaweed
2 cups Cooked Rice
1 cup Green Tea
1 cup Dashi Stock
Fresh Grated Wasabi
Green Onion (chopped)
Canola Oil
Japanese pickled cucumbers


  1. Rub the salmon with a generous amount of salt
  2. Cover and let it refrigerate overnight
  3. Remove the salmon and rinse under cold water to remove the salt
  4. Dry the salmon with paper towels or a kitchen towel
  5. Drizzle oil over salmon and place under a broiler in low setting
  6. Broil for 15 minutes until a nice crust has formed
  7. Break apart the salmon into flakes
  8. Add rice to a bowl with salmon flakes, green onion and seaweed on top
  9. When you are ready to serve, mix the hot green tea with the stock, then season with salt to taste

One alternative that Jared made up was to add the rice to a piping hot Korean stone bowl to crisp up the rice.  This gives the ochazuke a nutty burnt flavor and crunchy texture to this dish.  Eat it while it is hot with your favorite Japanese pickles.

Dashi Stock


3×3 inch Kombu (sea kelp)
A Handful Shaved Bonito flakes
3 cups Water


  1. Wipe the surface of the kombu with a wet towel to remove the residues
  2. In a stock pot add 3 cups of water and kombu
  3. Simmer on low for 20 minutes and remove the kombu
  4. Add a handful of shaved Bonito flakes and let it simmer on low for 20 minutes
  5. Strain the stock

Ochazuketeavana teapot (look KSB, your wedding gift made it on to our blog!); grated wasabi

To serve, fill your bowl with rice, top it with the salted salmon, chopped green onions and seaweed and pour the green tea and dashi stock to submerge the contents.  Mix in the wasabi to taste to add a subtle kick to the dish.

Ochazukepouring green tea and kelp broth

Needless to say, I don’t think Jared nor I can go back to instant packet ochazuke anymore!  It requires a little bit more work but it was definitely worth it.  Dehydrated salmon just won’t cut it for us anymore.  This is so simple, delicious and comforting.


By the way!  Please vote for us in round 2!
Related Posts with Thumbnails

  • http://onlinepastrychef.wordpress.com Jenni

    I love this! And your photography is beautiful. Best of luck in round 2!! :)

  • http://foodalogue.com Joan Nova

    beautiful photography…good luck!

  • Pingback: Round 2 Voting Begins… | What's For Dinner? |recipes and cooking

  • http://sians.blogspot.com sians

    your pictures look so good. sent you a vote :)

    i made japanese food for my entry too:they look really yummy. love the pictures too!
    sending a vote your way.

    i made some japanese too!

  • http://palachinka.blogspot.com/ Marija

    So beautiful! Have my vote :)

  • http://www.debskitchencreations.blogspot.com/ Debs

    Beautiful photos. This kinda food my OH will love you for. Thanks for sharing & good luck with the project food blog too.

  • http://www.foodshethought.blogspot.com Liz

    Your images are beautiful. Really reminiscent of the gentility of the Japanese countryside.

  • http://www.yueedwards.blogspot.com Yue

    wow, i love this. so simple! i always have left over rice in the fridge. I love that bowl and teapot too. Your photographs are beautiful. i love your presentation!

  • http://www.ztastylife.com/ Amelia from Z Tasty Life

    so beautiful. you have my vote!

    (see my entry here: http://www.foodbuzz.com/project_food_blog/challenges/2/view/869)

  • http://chefwanabe.com Anna

    Oh! I remember this post, it was one of the first posts I voted this morning. It looks stunning. Good luck with this round.

  • http://hotpolkadot.com Lindsey @ Hot Polka Dot

    Your photos really grabbed me and I’m glad I saw this. It all looks beautiful and delicious! Good luck in the challenge and you have my vote for sure! :)

  • http://www.passion4food.ca jen cheung

    this looks delicious :) Good luck with project food and you got my vote for this one! Feel free to drop by :) Good luck and best wishes for making to the top !! WOOHOO

    jen @ http://www.passion4food.ca

  • http://Www.foodbuzz.com/project_food_blog/challenges/2/view/832 russell@chasingdelicious.com

    Lovely post and absolutely gorgeous shots! Good luck!

  • http://www.humblebeanblog.com/ Azusa

    I’ve never thought to make ochazuke (the instant version is too easy and pretty satisfying!), but I love that you took such a simple, homey dish and made it worthy for your 2nd entry. Beautiful shots. You have my vote!

  • http://lickmyspoon.com Lick My Spoon

    Something about this post makes it seem so surreal, as if I’m actually in Japan in a cozy little inn, waiting for such a beautiful dish to be served. Photos, presentation, atmosphere,.. got my vote!
    Lick My Spoon

  • http://cilantropist.blogspot.com The Cilantropist

    Great photos, so beautiful, and especially liked being introduced to a dish that I had never heard of! Will be looking forward to your next entry, with more lovely photos. :) Just voted!

  • http://lisaiscooking.blogspot.com/ lisaiscooking

    It’s beautifully presented, and the green tea broth sounds delicious!

  • http://chewonthatblog.com Kathryn

    I LOVE salmon- that looks delish! My absolute favorite salmon dish is linguine with smoked salmon. It’s definitely not healthy, but it tastes amazing!

  • http://noodlenthread.wordpress.com angie

    beautiful, as always! and i love salmon ochasuke. mmmm haven’t had one since i left japan a couple years ago!

  • annemarie

    Oh so pretty….I want to own everything on that table!

  • Pingback: Project Food Blog: Conversations | Eat A Duck I Must!

  • Catherinethomas70

    We always want to cook the best and the healthiest recipe
    that we can find from the internet. As a mother, I always want that and in able
    to keep up with those needs, I need to be focused
    and be creative. I always have Gourmandia on my side to give me the
    appropriate recipes for the day and for me not to reiterate the recipe that I
    did the other day! It’s just so innovative!