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Ochazuke

A simple and deeply comforting dish: steamed rice bathed in hot tea, topped with salmon and crispy seaweed.

10 min Japonesa 1 servings
Ochazuke

The story behind

Ochazuke is my go-to on those days when I want something light but that makes me feel right at home. It’s a dish born from simplicity; I remember the first time I tried it, I was amazed at how green tea could transform a plain bowl of rice into something so delicate and aromatic. It’s the kind of meal I make when I don't want any fuss but truly need a moment of absolute calm. Watching the hot tea filter through the rice and salmon is almost hypnotic, and that first sip, combined with the texture of the seaweed and the rice grains, is pure peace. I love serving it when I get home late or simply when I want a gentle end to a busy day. It is, without a doubt, a little ritual of wellness in the form of soup.

Instructions

  1. 1
    Place the hot rice in a deep bowl.
  2. 2
    Distribute the flaked salmon over the rice and scatter the strips of nori seaweed on top.
  3. 3
    If you have them, add the arare crackers for that extra crunchy touch.
  4. 4
    Slowly pour the hot green tea over the rice until it covers about a third of the bowl.
  5. 5
    Serve immediately and enjoy the combination of temperatures and flavors.

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