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Monday, October 26, 2009

Shake Ochazuke (Salmon with Rice and Green Tea)

Ochazuke is one of my favorite Japanese dishes. It can be as simple as rice, nori, tea and some savory protein or vegetable. Since my mom is here and can direct my cooking, today I am making a more sophisticated one, with sushi grade salmon, yummmm!!!!! I am serving it with kinpira (cooked burdock root) on the side.

Shake Ochazuke (Salmon with Rice and Green Tea)
Servings 4

4C white or brown short grain rice, cooked
1 lb sushi grade salmon
2 tablespoons wasabi
¼ cup light soy sauce
¼ cup green onion springs, very thinly sliced
1 sheet nori cut into thin ribbons
2 tablespoons toasted white sesame seeds, slightly crushed
(In Japanese cuisine we use a sesame grinder)
Very hot, high quality green tea, prepared in a teapot

Prepare rice in a rice-cooker or boil as instructed on package.
Cut salmon sashimi style. In a medium bowl, mix soy sauce, wasabi, sesame and green onions. Pour on the fish and toss. Marinate in the fridge for 30 minutes.
Serve 1 cup of rice in a medium bowl, top with the seasoned salmon and pour green tea to cover the salmon.
Cover and wait a couple of minutes so that the fish gets slightly cooked with the tea heat. Top with nori right before serving.


  1. Wow, that sounds delicious. I will definitely try this one out. I love salmon (sake) and nori. Thanks for the recipe.

  2. This is a wonderful dish, specially for winter! :)