Ochazuke ãŠèŒ¶æ¼¬ã‘
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1 cup cooked rice
- 1 tsp. soy sauce
- 1/8 tsp. salt
- 1 cup dashi
- 1/4 tsp. roasted white sesame seeds
- 1 salted salmon (or 1/2 fillet of salmon and pinch of salt)
- 1 tsp. bubu arare (crispy puffed rice pallets or use japa
- 1 tsp. shredded nori (seaweed)
- 2 strands of mitsuba (trefoil) (or 1/8 scallion) cut into small pieces
- wasabi for taste (optional)
- ochazuke with dashi (picture on the left)
- 1 tsp. mirin
- ochazuke with green tea (picture on the right)
- 2 tsp. japanese green tea leaves (i used genmaicha but sencha, hojicha, mugicha works as well)
- 1 cup hot water (see the tea package for appropriate tem
- 1/2 tsp. soy sauce (optional)
- Carbohydrate 68.5391341661933 g
- Cholesterol 0 mg
- Fat 0.638671666666667 g
- Fiber 1.93420836003621 g
- Protein 7.45544583328599 g
- Saturated Fat 0.149601666666667 g
- Serving Size 1 1 Serving (313g)
- Sodium 5.13699999981064 mg
- Sugar 66.6049258061571 g
- Trans Fat 0.149811666666667 g
- Calories 319 calories
Bake the salted salmon fillet (shiojake) at 400F degree for 25 minutes. If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crash it).If you are making Ochazuke with Dashi, combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small tea pot.If you are making Ochazuke with tea, put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour into the pot. Set aside for 1-2 minute (follow the directions on your tea bag).Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top.[With dashi option] Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy![With tea option] Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.
