Directions
- Ochazuke is by far one of my favorite foods. It is also one of the most diversified foods I have ever encountered (only pizza is more diversified).
- Ochazuke is basically a Japanese comfort food. It is traditionally served after a very elaborate full course meal but many Japanese eat it as a midnight snack, hangover helper, or even as a light meal during the day.
- In its most basic form, you put cooked rice in a bowl (leftover rice is usually used), add some flavorful ingredients, and pour green tea over it.
- The “flavorful ingredients” you use can be quite varied and it can be a lot of fun experimenting with different combinations. So far, my favorite is as follows:
- Take a salmon fillet and cover it with salt and let it set for about 20 minutes then rinse it off and grill it medium-rare – the correct way for salmon to be cooked ;-).
- Put a small scoop of rice in a bowl.
Flake your salmon over the rice.
- Sprinkle some shredded nori (dried seaweed) over this.
- Add a teaspoon (more if you like) of massago (smelt or herring roe).
- I actually prefer Ikura (salmon roe) instead of the massago – but what I use depends on what I can get freshest that day.
- Cut up 2 or three umeboshi (Japanese Pickled Plums) and put them in the bowl.
- Sprinkle on some arare (tiny Japanese rice cracker pellets).
- Sprinkle on a bit of bonito flakes – careful, this stuff can get overpowering quickly.
- Add green tea (I like ho-ji cha) over the top.
- Now enjoy!!!