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Ochazuke

Ochazuke

Ochazuke represents cha means tea and tusked means submerge is an easy Japanese dish. It’s a good way to use leftover rice as a quick snack. 

Ingredients

  • 1 lb. salmon filet
  • 1 tsp. mirin or sake (optional)
  • 2 tsp. kosher salt
  • 2 tsp. granulated sugar
  • 1 tsp. loose-leaf or 1 tea bag sencha or genmaicha
  • 2 c. cooked rice
  • 1 tbsp. finely chopped pickled ginger or umeboshi
  • 2 tsp. toasted sesame seeds
  • 1 tbsp. furikake or nori
  • 2 tbsp. bonito flakes
  • 2 tbsp. thinly sliced scallion

Instructions

Steps: 

  1. Preheat the oven to 350°. Pat salmon dry with a paper towel and rub all over with mirin, salt, and sugar. Place skin-side down on a baking sheet or ovenproof skillet and let marinate for 10 to 15 minutes. Drain any liquid and pat salmon dry with a paper towel. 
  2. Bake until salmon is cooked through, 12 to 15 minutes. Let cool and gently break into bite-sized flakes. 
  3. Meanwhile, brew tea: Place tea in a large jar and pour over 1 ½ of cup boiling water. Let steep to desired strength, for 5 to 8 minutes, then strain. 
  4. Assemble bowls: Divide rice between two serving bowls and top with salmon and ginger. Pour tea over each bowl to cover the rice, then top with sesame seeds, furikake, bonito, and scallion. 
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