Photo: James Moffatt
Traditionally, ochazuke is a soothing Japanese comfort food made by pouring hot green tea (or dashi stock) over steamed rice and savoury toppings. Highly customisable, quick to prepare and a favoured way to use up leftover rice, you’ll find this homely dish on the menu of many Japanese restaurants. Not a fan of fish? Substitute king salmon for umeboshi (pickled plum), nori (seaweed), scallions or sesame seeds.
Note: New Zealand king salmon is a more sustainable alternative to Australian farmed salmon. The optimal temperature for steeping green tea is between 70-80°C
Make it gluten-free: This dish is almost entirely gluten-free. Simply replace the soy sauce with a gluten-free version or tamari to make it gluten-friendly.
Ingredients
Method
Heat oil in a non-stick frying pan over medium-high heat. Season salmon with fine sea salt; add to pan and cook, skin-side down, until crisp and golden (1-2 minutes). Reduce heat to medium, turn salmon and cook until just cooked through (2-3 minutes). Remove from pan and set aside to rest (3 minutes). Flake salmon fillet and roughly chop skin. Set aside.
Meanwhile, place tea in teapot and cover with 360ml hot water (see note); stand to steep (3-4 minutes).
Divide steamed rice and flaked salmon among serving bowls, pour in tea, drizzle with soy sauce and top with spring onion, shredded nori, katsuobushi and a pinch of extra genmaicha to serve.
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