Japanese tea ceremonies are famous. In this dish, rice is submerged in green tea, hot or cold, and becomes wonderfully juicy and refreshing. Of course, we have a non-tea option as well. Ochazuke is a light one-bowl dish that offers a diverse selection of toppings. With fish, chicken, or eggs it turns into a complete dinner. Alternatively, use the Furikake seasoning on any dish where you want to add an Asian flavor note.
Toasted sesame seed, white & black, roasted seaweed
Optional Toppings
wasabi paste
pickled ginger
chiveschopped
Japanese crackerscrushed in a plastic bag
Instructions
Prepare
In a PAN or OVEN (350°F), roast salmon on both sides until it's cooked through.
Add only a little oil if necessary.
Break the salmon flesh with a fork into bite-size flakes.
In a PAN, fry spinach in 2 tbsp oil over medium heat until just soft.
Serve
Serve rice, fish, tea, and toppings in separate BOWLS.
Assemble
Fill one cup of rice into a small BOWL.
Add salmon and spinach on top.
Fill BOWL up to 3/4 of the rice with hot or cold tea.
Sprinkle to taste with green onions, soy sauce, Furikake spices, and optional toppings. Enjoy!
Notes
▪ Substitute tea with a broth of your choice.
▪ Substitute salmon with a fish of your choice, egg omelet (cut into strips), poached eggs, or cooked shredded chicken.