Ochazuke is Japanese comfort food at its best - freshly brewed green tea is poured over steamed rice and served with all manner of toppings, from omelette to raw fish or tofu. Traditionally, leaf tea is used, but we've gone for matcha, which imparts an amazing colour and earthy flavour. Hot-smoked trout in place of the roasted fish would make this an even simpler meal.
- 450 gm sushi rice, rinsed well, drained
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 3 tsp finely grated ginger
- 1 tsp caster sugar
- 90 ml light soy sauce
- 500 gm piece of ocean trout, pin-boned
- 3 tsp matcha powder, sieved
- Thinly shaved white cabbage and thinly sliced spring onions, to serve
- 1 tbsp brown rice vinegar
- Shredded toasted nori and roasted sesame seeds, to serve
- 1Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid, reduce the heat to low and cook without uncovering for 12 minutes. Remove from the heat and stand without uncovering for 5 minutes to steam.
- 2Meanwhile, heat oil in a small saucepan over medium heat, add garlic and ginger, and fry until fragrant (30 seconds to 1 minutes). Add sugar and stir to dissolve, then add soy sauce and bring to a simmer. Line a small roasting pan that holds fish snugly with baking paper, add trout pour soy sauce mixture over and roast until cooked to your liking (6-7 minutes for medium-rare).
- 3Stir matcha powder with 2 tbsp warm water in a bowl to form a smooth paste, add 1 litre boiling water and whisk to combine.
- 4Divide rice among serving bowls and pour in matcha broth to taste. Top with cabbage then flaked trout, and scatter with spring onion. Mix rice vinegar into trout pan juices, drizzle mixture over bowls, scatter with nori and roasted sesame seeds, and serve.
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