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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.

Check out the step-by-step photos on the previous page.


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. To serve, pour 150ml 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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2 comments on “Saba Ochazuke”

  1. Fast, easy, delicious and healthful…what’s not to love?

  2. 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.

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