Cherry & Dennis Recipes
Japanese Salmon Ochazuke
日式三文魚茶漬飯
Recipe overview
Japanese salmon ochazuke tops warm rice with cooked salmon, nori, spring onion and sesame before adding fragrant unsweetened green tea for a gentle family meal.
01
Ingredients
Main ingredients
- 400 g salmon fillet
- 4 bowl cooked rice
Stock base
- 800 ml brewed green tea
Seasoning
- 1 tsp salt
- 2 tsp cooking oil
- 2 tsp light soy sauce
Garnish
- 2 piece nori sheets
- 2 piece spring onion
- 2 tsp tsp sesame seeds, optional
02
Tools
- knife
- cutting board
- frying pan
- tongs
- saucepan
- bowl
- measuring spoons
- timer
03
Steps
Step 1
Salt salmon
Sprinkle the salmon evenly with 1 tsp salt.
Step 2
Rest
Rest in a cool place for 10 minutes.
Step 3
Blot dry
Blot the surface dry with kitchen paper.
Step 4
Heat oil
Heat 2 tsp oil in a frying pan for 1 minute.
Step 5
Sear first side
Cook the first side for 5 minutes.
Step 6
Turn and cook
Turn once and cook 4 minutes.
Step 7
Check and flake
Confirm 63°C and opaque flesh, remove bones and flake into large pieces.
Step 8
Heat tea
Warm 800 ml unsweetened green tea with 2 tsp soy sauce for 3 minutes without boiling.
Step 9
Warm rice
Warm four bowls cooked rice covered for 3 minutes.
Step 10
Divide rice
Divide rice among four bowls and top with cooked salmon.
Step 11
Add garnish
Add nori strips, all spring onion and 2 tsp sesame.
Step 12
Pour tea
Pour hot tea around the rice and serve immediately.
Common mistakes
- Boiling green tea makes it bitter.
- Missed salmon bones create a safety risk.
Tips
Salting then blotting helps salmon brown.
Pour tea around the bowl to keep toppings visible.
