A light and restorative dish, ideal after the festive season. Steamed rice topped with grilled salmon and poured over with a delicate green tea broth.
Ingredients
(Serves 2)
For the Salmon:
- 2 salmon fillets (about 150g each)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp grated ginger
- 1 tbsp vegetable oil
For the Rice and Broth:
- 300g cooked white rice (Japanese sushi rice is ideal, but basmati works as a substitute)
- 400ml brewed green tea (sencha or genmaicha recommended)
- 1 tsp light soy sauce
- 1/2 tsp salt
- Toppings:
- 1 sheet nori (seaweed), cut into thin strips
- 1 tbsp toasted sesame seeds
- 1 tsp wasabi (optional)
- Spring onions, finely chopped
- Pickled plums (umeboshi) optional
Method
- Prepare the Salmon: In a small bowl, mix soy sauce, mirin, and grated ginger. Marinate the salmon fillets in this mixture for 10–15 minutes. Heat the vegetable oil in a frying pan over medium heat. Cook the salmon for 3–4 minutes on each side until golden and cooked through. Set aside to rest, then flake into bite-sized pieces.
- Brew the Green Tea Broth: Brew 400ml of green tea using sencha or genmaicha leaves. Avoid oversteeping to prevent bitterness. Season the tea with light soy sauce and a pinch of salt. Keep warm.
- Assemble the Ochazuke: Divide the cooked rice into two bowls. Arrange the flaked salmon on top of the rice. Pour the hot green tea broth over the rice and salmon, ensuring the rice is submerged but not overly soaked.
- Add Toppings: Garnish with nori strips, toasted sesame seeds, spring onions, and a small dollop of wasabi if desired. Add pickled plums for a traditional touch.