Ochazuke recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl is made by pouring warm green tea broth over rice and serving it with salmon and seaweed.
This Japanese rice bowl is made by pouring warm green tea broth over rice and serving it with salmon and seaweed. It’s light and comforting when you have little appetite or need a simple late-night meal.
Japanese · 15 minutes to cook
Tips: Steeping the green tea leaves for too long can make the tea taste too astringent.
Tips: Pan-sear the salmon until golden on the outside, then flake it into small pieces for easy eating.
Tips: If you’re serving salted pollock roe, reduce the soy sauce to control the saltiness.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Salmon — 70 g
- Water — 250 ml
- Green tea leaves — 2 g
- Roasted seaweed — 1 sheet
- Sesame seeds — 0.5 tsp
- Soy sauce — 1 tsp