Ochazuke (Fish with Green-Tea Rice)Staff | Delicious Living
- Serves: 4 people
- Calories per serving: 345
In Japan, tea, rice, and fish are favorite comfort foods. This simple country-style dish is a national favorite and considered a satisfying snack. Ingredient tip: Look for shichimi togarashi, a ground blend of chili pepper and other spices, in natural foods and Asian markets. Serving tip: Japanese people enjoy several crunchy toppings sprinkled over ochazuke, such as shredded nori and mixtures of spices, citrus peel, and various seaweeds.
- Rinse and wash rice until water runs clear. Transfer to a strainer and let drain for 10 minutes.
- Put rice and 1 1/4 cups water in a heavy-bottomed saucepan. Bring to a boil, reduce heat to low, cover, and cook for 10-12 minutes. Remove lid and quickly check to see if water is absorbed. If not, continue cooking another 2 minutes. Remove pan from heat and keep covered.
- While rice is cooking, mix soy sauce, mirin, and honey; brush over fish. Heat oil in a skillet and add fish, skin-side down. Cover and cook until fish is opaque, about 10 minutes. Remove fish from skillet and place on a platter. When cool enough to handle, remove skin and break fish into small pieces.
- While rice and fish are cooking, place tea in a teapot or heatproof measuring cup. Heat 4 cups water to a boil, then let cool 3-4 minutes, to 175°. Pour water over tea; steep for 2 minutes. Strain tea into another heatproof vessel.
- To serve, add rice to each serving bowl, top with flaked salmon, and add enough tea to cover rice. Sprinkle with sesame seeds and shichimi togarashi; season to taste with soy sauce and nori flakes. Serve hot.
PER SERVING: 345 cal, 24% fat cal, 9g fat, 1g sat fat, 47mg chol, 21g protein, 43g carb, 0g fiber, 523mg sodium