Gregory DuPree
Active Time
15 MIN
Total Time
20 MIN
Yield
Serves : 2

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.

How to Make It

Step 1    

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.

Step 2    

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.

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