![How To Make Ochazuke (Japanese Rice Tea Soup)](http://int.japanesetaste.com/cdn/shop/articles/how-to-make-ochazuke-japanese-rice-tea-soup-japanese-taste.jpg?v=1722219123&width=600)
How To Make Ochazuke (Japanese Rice Tea Soup)
Ochazuke (Chazuke) is a dish where green tea (Ocha or Cha) is poured over steamed rice with various ingredients. This Japanese fast food can serve as a quick breakfast, light lunch, or a late-night snack.
Ochazuke originated during the Heian period when hot water was poured over rice to warm chilled rice, known as "Yu-zuke." This practice evolved during the Edo period with the popularity of green tea, replacing hot water and becoming the mainstream green tea Ochazuke. While the green tea version remains popular, Dashi-chazuke made with Japanese Dashi soup stock is gaining popularity.
In this recipe, we introduce Ochazuke made with Japanese Dashi soup stock. The elegant flavor of Dashi complements the ingredients and toppings, adding a delicate layer of flavor.
We use grilled salmon as a main ingredient, a popular choice for Ochazuke, and top it with Shiso leaves and Nori seaweed to enhance the overall taste.
Before presenting our recipe, here is a list of common main ingredients used in Ochazuke and popular toppings:
Ingredients:
- Grilled salmon
- Umeboshi (pickled plum)
- Mentaiko (spicy pollack roe)
- Seasoned Kombu seaweed
- Marinated seabream sashimi
Toppings:
Combine these ingredients and toppings according to your preference.
While Ochazuke appears simple, it offers a variety of flavors with diverse ingredients and toppings. In Japan, Ochazuke specialty shops are increasingly popular, offering authentic and creative Ochazuke dishes. Explore these examples for creative inspiration.
Enjoy making your own Ochazuke at home, and feel free to share your feedback with us below.
Overview
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Total servings: 1
Difficulty: Easy
Ingredients
- 1 Salmon Fillet (about 70g)
- 100 g Steamed Rice
- 150 ml Dashi Soup Stock
- Pinch of Salt
- 2 Shiso Leaves
- Shredded Nori Seaweed, as needed
Expert's Tip
![P-1-NGT-CHA-DS-8-Nagatanien Dashi Chazuke 8 Servings.jpg](http://int.japanesetaste.com/cdn/shop/files/P-1-NGT-CHA-DS-8-Nagatanien_20Dashi_20Chazuke_208_20Servings.jpg?v=1719970745&width=600)
Instructions
![](http://int.japanesetaste.com/cdn/shop/files/Ochazuke_step1.jpg?v=1720597855&width=600)
1) Gathering the Ingredients
![](http://int.japanesetaste.com/cdn/shop/files/Ochazuke_step2.jpg?v=1720597855&width=600)
2) Slicing the Shiso Leaves
![](http://int.japanesetaste.com/cdn/shop/files/Ochazuke_step3.jpg?v=1720597855&width=600)
3) Grilling the Salmon Fillet
![](http://int.japanesetaste.com/cdn/shop/files/Ochazuke_step4.jpg?v=1720597855&width=600)
4) Shredding the Cooked Salmon
![](http://int.japanesetaste.com/cdn/shop/files/Ochazuke_step5.jpg?v=1720597854&width=600)
5) Heating the Dashi Soup Stock
6) Arranging the Ochazuke
![](http://int.japanesetaste.com/cdn/shop/files/Ochazuke_step6-4.jpg?v=1720597853&width=600)
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