DISH RESEARCH · Main dish
Ochazuke
Also known as: お茶漬け
Namiko Hirasawa Chen’s selected tea-based ochazuke tops cooked rice with ready salted salmon, arare, nori and sesame, then adds sencha tea, mitsuba and optional wasabi and soy sauce.
About Ochazuke
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Namiko Hirasawa Chen’s ochazuke partially submerges cooked rice and savoury toppings in tea or broth. This account selects her green-tea route with sencha and ready cooked salted salmon.
The salmon’s skin and bones are removed before it is flaked. Cooked short-grain rice goes into a bowl, followed by the fish, puffed rice pellets, shredded nori and toasted white sesame.
Sencha leaves steep in hot water according to their package directions. When ready to eat, the same tea is poured over the toppings until the rice is halfway submerged.
Mitsuba finishes the bowl, with supplied wasabi and soy sauce optional. Prepared Japanese pickles are served separately; their vegetables and complete formula are not specified.
The author describes ochazuke as a quick Japanese meal or a light finish after eating. Her seasoned-dashi and cold summer versions are separate choices, with other fish and toppings kept outside this selected preparation.
Ingredients in Ochazuke
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Short-grain ricebase
- Watersauce
- Dashi stocksauce
- Salmontopping
- Bonito flakestopping
- Green Teasauce
- Norigarnish
- Green oniongarnish
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Japan
- Cooking traditions
- Japanese / Namiko Hirasawa Chen sencha-salted-salmon ochazuke
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.