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15-Minute Salmon Ochazuke

15-Minute Salmon Ochazuke Recipe


  • 150g salmon fillets deboned
  • 1/2 tbsp sake
  • 5g butter
  • 1/2 tsp olive oil
  • salt & pepper
  • 80g cooked rice
  • 1 single-serve sachet ochazuke premix see cooking note 1 to make your own
  • 1 tsp Japanese tea leaves (such as hojicha)

You Also Need:

  • tea pot with filter sieve (or tea leaves put in a disposable tea bag)


  1. Prepare and cook salmon fillets. Arrange salmon fillets on a plate and rub sake on both sides of the fish. Let the salmon marinate for 5-10 minutes in the fridge, then pat dry on paper towel. Heat and grease a pan with butter and olive oil. Cook salmon fillet on one side until lightly golden, then flip over and cook the salmon on the other side until cooked through (total pan frying time is about 5 to 8 minutes depending on the thickness of the salmon fillets). When cooked, set aside on a plate and discard the salmon skin. Roughly shred the salmon to bite-sized chunks.
  2. Make the tea. Add tea leaves into the filter sieve of the tea pot. Pour boiling water into the tea pot and let it seep for a few minutes.
  3. Prepare the bowl while the tea is seeping. In a rice bowl, add cooked rice, shredded salmon and ochazuke mix.
  4. To serve, pour 120ml freshly brewed hot tea over the rice. Stir gently to dissolve the granules and serve immediately.

Cooking Note(s):

  1. If you don’t have instant ochazuke mix, you can make your own ochazuke mix: 1/2 tbsp shredded seaweed, 1/2 tsp dashi granules & 1 tsp tiny rice cracker (bubu arare, which can be purchased from Japanese supermarkets).
  2. Eat this immediately, otherwise the rice will soak up all the broth in no time.
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One comment on “15-Minute Salmon Ochazuke”

  1. I made this LONG time ago with oolong tea and crispy salmon…easy, quick and so yum!

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