Silky and Umami-Rich Mentaiko Ochazuke Recipe
Silky and Umami-Rich Mentaiko Ochazuke Recipe
How to Make Delicious Mentaiko Ochazuke at Home Easily
Feeling a bit lazy to cook lately? Today, I’m sharing a ‘Mentaiko Ochazuke’ recipe that I quickly whipped up at my child’s request when I didn’t feel like cooking. This dish, which minimizes the use of heat and is perfect for a simple yet satisfying meal, features a harmonious blend of the salty flavor of mentaiko (spicy cod roe) and the refreshing taste of green tea broth. Adjusting the amount of mentaiko to your preference can make it even more delicious. Let’s make this easy Mentaiko Ochazuke together!
Main Ingredients- 2 small pieces of Mentaiko (spicy cod roe)
- 2 bowls of warm cooked rice
- Furikake, to taste
- Roasted seaweed, a little (cut into thin strips)
- Scallions, a little (finely chopped)
- Sesame oil, a little
Ochazuke Broth- 600ml water
- 2 sheets of dried kelp (dashima, approx. 5cm square)
- 2 green tea bags
- A handful of bonito flakes (katsuobushi)
- 1 Tbsp soy sauce
- 600ml water
- 2 sheets of dried kelp (dashima, approx. 5cm square)
- 2 green tea bags
- A handful of bonito flakes (katsuobushi)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
In a pot, add cold water (600ml) and dried kelp (2 sheets). Bring to a simmer over medium-low heat. Once the water begins to boil, remove the kelp and reduce the heat to low.
Step 2
After 5 minutes from the boiling point, turn off the heat. Add the green tea bags and steep for 1-2 minutes. Then, add a handful of bonito flakes and steep for another 30 seconds. Immediately strain through a fine-mesh sieve to obtain a clear broth.
Step 3
Add 1 tablespoon of soy sauce to the prepared broth, just enough to lightly color it. Be careful not to add too much. (Tip: Using store-bought mentsuyu or dashi soy sauce will provide a richer flavor and be more convenient.)
Step 4
If preparing the broth seems too much trouble, you can simply steep green tea bags in boiling water and add a little mentsuyu as a quick substitute.
Step 5
Carefully place the mentaiko in a non-stick pan without breaking the membrane. Lightly brush with sesame oil and cook over low heat. Cook until the mentaiko feels slightly firm to the touch, about 4-5 minutes. Be mindful of the heat to prevent burning.
Step 6
Once the mentaiko is cooked, let it cool slightly on a rack. Then, gently mash it with the back of a spoon or finely chop it with a knife. It’s best to keep some texture rather than mashing it too finely.
Step 7
Finely chop the scallions. They add a beautiful color and fragrant aroma.
Step 8
Serve the warm rice in a bowl. Top with the chopped mentaiko, then generously sprinkle with the chopped scallions and furikake.
Step 9
Garnish with torn pieces of roasted seaweed and pour the warm Ochazuke broth over the rice. Your delicious Mentaiko Ochazuke is now ready!
Step 10
Using too much mentaiko can make the dish overly salty. Generally, finely chopped one small piece of mentaiko is the perfect amount for balance. Adjust the quantity to your taste, but start with a little and check the seasoning!
