Simple Salmon Ochazuke Recipe
Salmon Ochazuke from Hyori’s Homestay: An Easy and Delicious One-Bowl Meal
A satisfying and easy one-bowl meal that’s ready in a snap with just grilled salmon and green tea broth.
Main Ingredients
- 1 Salmon fillet (for grilling)
- 2 Green tea tea bags
- 1-2 Tbsp Furikake (or seasoned seaweed flakes)
- A little chopped green onion
- 1 bowl of warm rice
Salmon Marinade
- A pinch of salt
- A dash of pepper
- 0.5 Tbsp cooking sake (or mirin)
- A pinch of salt
- A dash of pepper
- 0.5 Tbsp cooking sake (or mirin)
Cooking Instructions
Step 1
Before grilling, lightly brush the salmon fillet with about 0.5 Tbsp of cooking sake to eliminate any fishy odors. Then, season generously with salt and pepper and let it marinate for about 10 minutes. This step enhances the salmon’s flavor.
Step 2
Boil water in a pot and then steep 2 green tea bags to create a strong green tea broth. If you prefer, using loose-leaf tea will yield an even richer aroma. Ensure the broth is hot.
Step 3
Place the marinated salmon in a lightly oiled pan and grill. Once one side is about halfway cooked, flip it over and cook over medium-high heat, aiming for a crispy exterior and a moist interior. A beautifully seared surface adds to the texture.
Step 4
Warm the cooked rice and place it in a serving bowl. Pour the freshly brewed, warm green tea broth over the rice, ensuring it’s sufficiently covered. The broth shouldn’t be scaldingly hot.
Step 5
Sprinkle 1-2 Tbsp of furikake (or seasoned seaweed flakes) over the rice and broth mixture. Cut the grilled salmon into bite-sized pieces and arrange them attractively on top.
Step 6
Finally, if you have green onions, finely chop them and sprinkle over the top for a more appealing presentation. All that’s left is to grab a spoon and enjoy your delicious Salmon Ochazuke! The subtle aroma of green tea pairs wonderfully with rice, and the combination with the crispy grilled salmon makes for a truly comforting and delightful meal.
