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I would like to share the recipe for a simple and tasty Japanese dish called “ochazuke” (literary means ocha=tea / zuke= submerge). Ochazuke is steamed rice served in hot green tea with some simple toppings. Today’s topping from Cooking with Dog recipe is grilled salted salmon and salmon roe (ikura). But for me just salmon is enough, because ikura is quite expensive (*_*)!

Let’s check the video out.

Sometimes at fancy restaurants, seasoned soup stock is used instead of tea. And toppings can be kind of anything you like if they are seasoned enough 😉 Boldly seasoned ingredients are more suitable for ochazuke toppings.

[Ingredients for Salmon Ikura Chazuke (serves 1)]

50g Salted Salmon Fillet (1.76 oz)
1 tbsp Ikura Shoyu-zuke – salmon roe marinated with soy sauce based seasoning
Toasted Nori Seaweed
1 tbsp Chopped Mitsuba Parsley
Toasted White Sesame Seeds
Wasabi – Japanese Horseradish
Salt
80g Steamed Rice (2.82 oz)
Hojicha – a type of Japanese green tea

[Ingredients for Umeboshi Shirasu Takana Chazuke (serves 1)]

½~1 Umeboshi – Pickled Japanese Plum
1 tbsp Shirasu Whitebait
1~2 tbsp Chopped Takana-zuke – pickled takana greens
2 Shiso Leaves
Toasted White Sesame Seeds
80g Steamed Rice (2.82 oz)
Hojicha – a type of Japanese green tea

– Topping Suggestions –
Toasted Tarako – salted Alaska pollock roe
Salted Kombu Seaweed
Ika Shiokara – salted semi-fermented squid
Tsukemono – Japanese pickles
Arare – bite-sized Japanese rice crackers

* If you can’t find these toppings in your area, look for savory salted ingredients as substitutes. The upside of sauteing salmon in a pan is that it doesn’t give off much smoke and the cleanup is easy. You might also enjoy the video on how to make Tai Chazuke (Sea Bream Chazuke).

Source: Cooking with Dog

This is JAPAN Style!