Japanese ochazuke—rice served in green tea, water, or broth—is the epitome of simple. The soothing toasty-sweet flavor of Japanese green tea provides a brothy, effective base for leftover rice and other accompaniments like hot-smoked salmon and scallion. Don’t have all the listed garnishes on hand? Don’t fret, any combination will work just fine.

January 2020

Gallery

Credit: Gregory DuPree

Recipe Summary test

active:
15 mins
total:
20 mins
Yield:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags and 1/4 teaspoon salt. Cover and steep 2 to 3 minutes.

    Advertisement
  • Divide rice and salmon evenly between 2 bowls. Remove and discard tea bags; pour tea around salmon and rice. Sprinkle evenly with remaining 1/4 teaspoon salt. Serve with desired toppings.

Notes

Genmaicha is available on Amazon; we like the Yamamotoyama brand.

Advertisement