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Saba Ochazuke
Saba Ochazuke (Japanese Tea Rice)
This recipe uses an ochazuke instant premix pack as a shortcut. You can also easily make the ochazuke mix yourself – recipe in the cooking note below.
This is another brand of ochazuke premix that is individually packed.
Ingredients:
- 1 pouch cooked marinated saba fish (or pre-cooked)
- 80g cooked Japanese rice
- 1 tbsp ochazuke premix see cooking note 1 to make your own
- 1 umeboshi (dried pickled plum) pitted & diced
- 1 tbsp ikura optional
- 1 tbsp spring onions or Japanese scallion (negi) thinly sliced
- 1 tsp Japanese tea leaves (such as hojicha)
Directions:
- Prepare the saba fish. Remove the bones from the saba fish and break the fish meat to bite-sized chunks. You need 50g fish meat for each bowl of ochazuke.
- Prepare the bowl. In a rice bowl, add the cooked rice. Sprinkle the ochazuke mix sachet evenly over the rice. Then top with saba fish chunks, umeboshi, ikura and scallions.
- Make the tea. Add tea leaves into the filter sieve of the tea pot. Pour boiling water into the tea pot and let it brew for 1 minute.
- To serve, pour 150ml freshly brewed hot tea over the rice. Stir gently to dissolve the granules and serve immediately.
Cooking Note(s)
- 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).
- Eat this immediately, otherwise the rice will soak up all the broth in no time.
Pages: 1 2
Fast, easy, delicious and healthful…what’s not to love?
I am also a fan of mackerel /saba fish. I buy frozen ones to store in the freezer.
This is almost like rice porridge but a pretty dainty one.
Hope your family member is recovering well, especially with the food you made with love.