Ochazuke Green Tea on Rice

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Ochazuke is a beloved Japanese comfort dish where hot green tea is poured over a bowl of steamed rice along with savory toppings. The simple broth softens the rice while the tea releases a grassy, soothing aroma. It is traditionally enjoyed as a light meal, late-night snack, or a way to finish leftover rice.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 1 gSugar
• 18 gProtein
• 720 mgSodium
• 350 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Rice

• 2 cups Japanese short-grain rice
• 2 1/2 cups cold water
• 1/2 teaspoon fine sea salt

For the Tea Broth

• 4 cups hot brewed sencha or genmaicha green tea (strong)
• 1 cup warm dashi (kombu and bonito)
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon fine sea salt
• 1 teaspoon toasted sesame oil (optional)

For the Toppings

• 6 ounces salted salmon fillet
• 4 sheets toasted nori, shredded
• 4 umeboshi pickled plums
• 2 tablespoons chopped scallions
• 1 tablespoon toasted white sesame seeds
• 1 teaspoon prepared wasabi
• 8 shiso leaves, torn (optional)

Directions

1. Rinse the rice in cold water until the water runs nearly clear, then drain and combine with 2 1/2 cups water and salt in a rice cooker. Cook until tender, about 30 minutes, then let rest covered for 10 minutes.
2. While the rice cooks, brew the green tea extra-strong using about 4 teaspoons of loose leaves steeped in 4 cups of 175°F water for 2 minutes. Strain and keep hot.
3. Prepare the dashi by steeping a 4-inch piece of kombu in 1 cup hot water for 10 minutes, then adding bonito flakes and steeping 3 more minutes before straining.
4. In a small pot, combine the hot green tea, warm dashi, soy sauce, mirin, salt, and sesame oil if using. Heat gently until just steaming, then keep warm on low.
5. Pat the salmon dry and grill skin-side down in a dry nonstick skillet over medium heat for 4 to 5 minutes until crisp. Flip and cook 2 more minutes, then flake into bite-sized pieces, discarding skin and bones.
6. Divide the hot rice evenly among 4 deep bowls. Top each bowl with flaked salmon, a torn umeboshi, shredded nori, torn shiso, scallions, and a small dab of wasabi.
7. Sprinkle with toasted sesame seeds. Bring the warm tea broth to the table in a small pitcher and let each diner pour about 3/4 cup over their rice, stirring gently before eating.
8. Serve immediately while piping hot, with extra nori, wasabi, and sesame on the side for customizing each bowl.

Cook’s Notes

• Brew the green tea noticeably stronger than drinking strength; weak tea will taste flat once it dilutes the salty toppings.
• Leftover cooked rice works beautifully here; reheat it with a splash of water so it steams back to a soft, sticky texture.
• Swap the salmon for grilled mackerel, mentaiko, tarako, or simply a soft-boiled egg if preferred.
• Use hojicha (roasted green tea) for a warmer, nuttier flavor and a more traditional late-evening version.
• Pour the tea at the table so each person controls how soupy the bowl becomes and the rice stays hot.

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