Salmon Ochazuke for Warmth and Comfort

Salmon ochazuke

Two foods I would never have eaten as a child are salmon (or fish of any choice) and ochazuke (I still won’t drink tea that’s not pumped full of sugar and artificial flavors), but somehow my salmon ochazuke recipe is one of the most delicious and comforting dishes I’ve cooked! Call me an old おばあさん, but I’ve never felt more nourished than when eating a piping hot bowl of savory flaky salmon and salty soupy rice with bites of pickled tsukemono. My ancestors would be so proud of me for consuming their foods instead of just saying “I don’t eat that.” But I also don’t eat/drink green tea, so I went for a dashi base instead that’s packed full of flavor and nourishment for the easiest and tastiest weeknight dinner! Just don’t make it during this week’s humid as hell weather…

Ingredients (for 2 servings):

  • 2 filets of salmon (skin on or off to your preference)
  • 2 packets of dashinomoto (any soup base like better than bouillon or the traditional ochazuke green tea are great choices)
  • 5 cups of water
  • Salt, shoyu, sesame oil, furikake to taste
  • Fresh or leftover rice

Instructions:

  1. Liberally season two fillets of salmon with salt and let sit
  2. Preheat oven to 450 degrees
  3. Prepare ochazuke soup base with your flavor of choice (I went for the dashinomoto stock powder, but ochazuke is ideally made with green tea) dissolved in a pot of boiling water
  4. Add additional flavors like shoyu and sesame oil to ochazuke stock
  5. Reduce heat to low and simmer
  6. While soup is simmering, cook salmon in oven until rare side of medium rare
  7. When salmon is ready, prepare a bowl of steaming white rice topped with salmon pieces and ladles of green tea or soup stock
  8. Garnish with furikake and serve with tsukemono and any greens of your choice (I opted for takuan with stir fried won bok on the side!)
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