Ochazuke Recipe (鮭茶漬け Sake Chazuke) with Salmon

sake

🥗Healthier: white wine

💰Cheaper: rice vinegar

White wine adds acidity while being lower in calories.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: water with soy sauce

Vegetable broth maintains flavor while being plant-based.

pickled vegetables

🥗Healthier: fresh vegetables

💰Cheaper: cucumbers

Fresh vegetables provide crunch and are more cost-effective.

tofu

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas add protein at a lower cost.

Start by preparing leftover salmon and cooked rice.

For two servings, measure out 300 grams of cooked rice.

Chop up 15 grams of rice crackers into smaller pieces.

Chop up some mitsuba for topping, or substitute with shiso, scallions, or lemon zest if unavailable.

Prepare hojicha tea using a tea bag, or use sencha or genmaicha as alternatives.

Pour hot water over the cooked rice to break up clumps and remove excess starch, then drain well.

Transfer the rice to a rice bowl (Ochawan).

Flake the cooked salmon on top of the rice, picking out any bones.

Sprinkle 1/2 teaspoon of black sesame seeds and the chopped mitsuba over the salmon and rice.

Finish by adding the chopped rice crackers on top of the dish.

Pour hot hojicha tea over the assembled rice and toppings just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens