Ochazuke
Riz chaud arrosé de dashi ou de thé vert, garni de saumon grillé émietté, de nori et de pickles.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Salt the salmon
Sprinkle the salmon fillet all over with the 1/2 tsp salt and let it sit for 15 minutes. This firms the flesh and draws out surface moisture. Pat it dry with paper towel before cooking.
- 150 g salmon fillet
- 1/2 tsp salt
✅ C'est prêt quand : surface looks dry and slightly firm to the touch
Grill or pan-sear the salmon
Heat a pan or grill to medium with the oil if pan-searing, then cook the salmon skin-side down for 3 minutes. Flip and cook 3 more minutes, then let it cool slightly and flake into bite-sized pieces, discarding the skin and any bones.
- 150 g salted salmon from step 1
- 1 tsp neutral oil
✅ C'est prêt quand : flesh is opaque, flakes easily, no pink remains at the centre
Prepare the toppings
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Heat the dashi or tea
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Warm the rice
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Top and pour
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Salt the salmon
Sprinkle the salmon fillet all over with the 1/2 tsp salt and let it sit for 15 minutes. This firms the flesh and draws out surface moisture. Pat it dry with paper towel before cooking.
- 150 g salmon fillet
- 1/2 tsp salt
✅ C'est prêt quand : surface looks dry and slightly firm to the touch
Grill or pan-sear the salmon
Heat a pan or grill to medium with the oil if pan-searing, then cook the salmon skin-side down for 3 minutes. Flip and cook 3 more minutes, then let it cool slightly and flake into bite-sized pieces, discarding the skin and any bones.
- 150 g salted salmon from step 1
- 1 tsp neutral oil
✅ C'est prêt quand : flesh is opaque, flakes easily, no pink remains at the centre
Prepare the toppings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Heat the dashi or tea
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Warm the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and pour
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chazuke began as a simple way to use leftover rice: pouring hot water or tea over it to soften and warm it quickly. Over the centuries it became a dish in its own right, refined in temple and court kitchens before spreading into ordinary homes, where cooks added dashi, pickles and bits of fish to make it heartier.
⭐ Why It's Famous
It's the ultimate quick, comforting bowl: something to eat half-asleep for breakfast or late at night after a long day, needing almost no real cooking.
💡 Fun Fact
Instant ochazuke packets, with freeze-dried nori, salmon and seasoning, have been sold in Japan since the 1950s and remain a pantry staple for busy mornings.
Japan, widely associated with Kyoto cuisine
35.01°N, 135.77°E
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