A simple late-night meal in Japan, ochazuke is a great way to use up leftover rice. The rice is put into a bowl and topped with flaked, salted salmon. Traditionally, it’s drowned in hot green tea. This heartier version, adapted from “Japanese Home Cooking” by Sonoko Sakai, calls for a simple miso-based broth instead of the tea — though you could use freshly brewed sencha or genmaicha instead of the broth. The dish is then topped with sliced scallion greens, bits of nori and wasabi. Surigoma is a traditional topping of ground, roasted sesame seeds, but you can use any kind of sesame seeds. Bubu arare are tiny rice puffs; a crumbled rice cake adds a similar texture.
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Leftovers can be refrigerated for up to 2 days.
Find miso in the refrigerated section of most supermarkets. Find surigoma and bubu arare at Asian markets or online.
The rice may be made up to 4 days in advance.
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Ingredients
measuring cupServings: 2
- 2 thin fillets salmon or arctic char fillets (about 8 ounces total), deboned
- 1/4 teaspoon fine sea salt or table salt
- 3 cups water
- 2 fresh shiitake or other small mushrooms, sliced (optional)
- 2 scallions, white and light green parts separated from dark green, thinly sliced
- 1 tablespoon shiro (white) light or yellow miso, plus more to taste
- 1 tablespoon soy sauce, plus more for serving
- 1 teaspoon mirin (optional)
- 2 cups cooked white rice
- 2 sheets nori, thinly sliced or crumbled, for serving
- 2 teaspoons toasted sesame oil, for serving
- 2 teaspoons surigoma (see NOTE) or toasted sesame seeds, for serving
- 2 teaspoons bubu arare (see NOTE) or 1/2 puffed rice cake, broken up for serving (optional)
- 1 teaspoon wasabi paste, for serving (optional)
Directions
Time Icon Total: 15 mins, plus time for cooking fresh rice, if neededStep 1
Pat the salmon or arctic char fillets dry and season with salt.
Step 2
In a medium saucepan over high heat, combine the water, mushrooms, if using, and the white and light green scallion slices. Bring to a boil, then reduce heat to low. Ladle about a cup of the hot broth into a small bowl, and whisk in the miso, then stir this mixture back into the pot. Taste, and add more miso if desired. Cover and keep warm over very low heat while you cook the salmon.
Step 3
Heat a medium, preferably nonstick or cast-iron, skillet over high heat. Lay fish fillets in the pan, skin side down, and cook until the skin crisps and the fish begins to turn opaque, about 3 minutes. Cook until the fish looks almost cooked through, 2 to 4 minutes; you can check using the tip of a sharp knife or just by looking at the sides of each fillet, where you should see a slightly darker center.
Step 4
Remove the skin and allow it to crisp in the pan’s residual heat if desired, or discard it. Using chopsticks or a fork, break the salmon into flakes.
Step 5
Remove the broth from the heat, and whisk in the soy sauce and mirin, if using. Taste, and adjust the seasoning if desired.
Step 6
To serve, portion rice into two bowls. Top each bowl of rice with half of the flaked fish, the crisped fish skin, if using, and 1 1/2 cups of broth. Dress each bowl with the nori, sesame oil, surigoma or toasted sesame seeds, bubu arare or crumbled puffed rice cake, the dark green scallion slices and a dab of wasabi, if using. Serve with soy sauce on the side.
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Nutritional Facts
Per serving
Calories
428
Fat
8 g
Saturated Fat
1 g
Carbohydrates
57 g
Sodium
1377 mg
Cholesterol
62 mg
Protein
29 g
Fiber
1 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Japanese Home Cooking: Simple Meals, Authentic Flavors” by Sonoko Sakai (Roost Books, 2019).
Tested by Kara Elder.
Published December 29, 2021
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