Ochazuke
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 60 milligrams
- Sodium
- 560 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 2 grams
- Sugar
- 0 grams
- Protein
- 30 grams
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 60 milligrams
- Sodium
- 560 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 2 grams
- Sugar
- 0 grams
- Protein
- 30 grams
Ingredients
Shiozake:
Directions
- Put the hot rice in a small deep bowl. Pour in the tea around the edge of the bowl to keep the rice (and any toppings) in place, then add the soy sauce the same way, if using. If using toppings, add them to the rice before pouring in the tea and soy sauce. Serve immediately.
Shiozake:
- Gently toss the salmon fillets in a small dish with the sake, if using, and set aside for about 10 minutes. Drain and pat dry, then evenly coat with 2 tablespoons salt. Arrange the fillets in a glass dish in a single layer between 2 pieces of paper towel, then cover and refrigerate for at least 12 hours and up to 48 hours. (The longer the salmon cures, the more intense the flavor gets. You can also control the saltiness by using more or less salt. Experiment and see what you prefer.)
- Position an oven rack in the top third of the oven (so the salmon fillets will be about 4 inches from the broiler) and preheat the broiler to high.
- Pat the fillets dry and place skin-side up on a baking pan lined with foil or a broiling pan and lightly coat with high-temperature neutral oil or spray to avoid sticking. Broil until the flesh is well done and the skin is golden brown and crispy, 6 to 8 minutes.
Cook’s Note
Salting the salmon before cooking gives it a more intense, deep flavor, a “drier” texture and a darker color. The sake is optional, but it removes some of the “fishiness” and adds another layer of umami. If you wish to have the salted salmon as a Japanese-style main course, serve it with grated and squeezed daikon radish, a lemon wedge and soy sauce and round out the meal with steamed rice, miso soup and Japanese pickles. You can also make ochazuke with regular salmon instead of salted salmon, cooked whatever way you prefer. Be sure to season the fish generously with salt, though, and/or use the soy sauce to help flavor the rice and tea. For the wasabi, you can place a dab on top of the rice or toppings, or on the side of the bowl to be gradually mixed into the ochazuke as you eat it.
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