[RECIPE] Ochazuke

Chazuke or Ochazuke is a staple in many Japanese holds and is known for its simplicity and lightness, making it perfect for lunch or a quick snack. Salmon Chazuke combines the savory taste of salmon with the refreshing essence of tea, transforming leftover rice into a delicious and satisfying meal.

Served in Hauksan Rice Bowl Konokawa

Recipe:

Serving: 2
Time: 15 minutes

Ingredients:

• 2 cups Cooked Rice (Rice Options)
• 4 oz Salmon fillet
• Salt
• 1 tbsp Tea Leaves (Green Tea, Hojicha, or Genmai Tea)
• 1 & 1/2 cup Water
• 2 tbsp Rice Crackers (Bubu Arare)
• Mitsuba 
• Shredded Nori Seaweed 
• Wasabi

Instructions:

1. Season the salmon fillet with salt. 
2. Pan-grill the salmon until the skin and flesh are slightly charred.
3. Remove the salmon form the pan, discard the skin and bones, and flake the flesh. Set aside. 
4. Boil water and add the tea leaves toa  pot. Pour the hot water over the tea leaves and let it brew. 
5. Put the cooked rice (warm or slightly cool) in a serving bowl. 
6. Add half of the salmon flakes over the rice. Sprinkle with Mistuba leaves and rice crackers. Add a drop of Wasabi paste to taste. 
7. Pour the brewed tea over the rice and toppings. And finally sprinkle some Nori seaweed. 

*Prepare the Asazuke pickles (lightly pickled vegetables) by pickling sliced Daikon radish and carrot with an Asazuke-no-moto seasoning packet. Let it sit for about one hour.

> Purchase rice from the rice factory here

RECIPE by Azusa