In my thoughts, ochazuke is the final word Japanese consolation meals. It’s an elixir that soothes me once I’m exhausted after a protracted day, a bit below the climate, or feeling homesick for Japan. This savory and light-weight Salmon and Ikura Dashi Chazuke recipe is considered one of my favourite takes, and it’s really easy to make in simply 10 minutes!
Craving extra salmon dishes? Strive my Miso Salmon, Teriyaki Salmon, and Salmon in Foil subsequent!
What’s (O)chazuke?
Ochazuke (お茶漬け) is a one-bowl dish of inexperienced tea or Japanese soup inventory (dashi) poured over steamed rice topped with assorted savory substances. As an alternative of correct mealtime meals, it’s extra of a fast homestyle dish or late-night snack that we pull along with pantry staples and/or leftovers. We frequently eat ochazuke after we’re below the climate as a result of it’s gentle, heat, and soothes the abdomen.
Why I Love This Recipe
- Comforting and satisfying – With its nostalgic flavors, a bowl of ochazuke tastes like a heat and soothing hug.
- Fast and easy – It’s prepared in simply 10 minutes whenever you make fast dashi. Good for a midnight snack!
- Straightforward to customise – It’s a very versatile dish, and you’ll change it up together with your favourite substances. See my concepts beneath.
Substances for Salmon and Ikura Dashi Chazuke
- sashimi-grade salmon
- ikura (salmon roe)
- cooked Japanese short-grain rice
- seasoned dashi broth:
- dashi packet and water – or make Awase Dashi from scratch
- mirin – for those who don’t have it, use 3 elements sake (or water) to 1 half sugar
- soy sauce – or use usukuchi soy sauce for a lighter broth shade
- salt – non-compulsory, to style
- non-compulsory toppings – shredded nori seaweed (kizami nori), shio kombu, and mitsuba (Japanese parsley)
Discover the printable recipe with measurements beneath.
The best way to Make Salmon and Ikura Dashi Chazuke
Preparation
- Make the dashi. Boil water and a dashi packet in a medium saucepan for two–3 minutes over medium warmth. Squeeze out the liquid and discard the packet.
- Season. Add mirin and soy sauce to the inventory (and salt, if utilizing).
- Stir and switch. Combine, then pour the seasoned broth right into a teapot. Cowl and put aside.
Assemble
- Slice the salmon. Add steamed rice to a big rice bowl (donburi) and sprinkle with shredded nori. Slice the salmon sashimi with a pointy knife.
- Add toppings and dashi. Layer the salmon on high, then add ikura, shio kombu, and a mitsuba sprig for garnish. Serve on the desk, pour dashi to cowl the rice midway, and revel in!
Nami’s Recipe Ideas
- Steam the rice forward of time – Be certain the Japanese rice is cooked and able to go. Reheated frozen rice works right here, too!
- Use sashimi-grade salmon and ikura – For dependable high quality, go to the seafood counter of a Japanese grocery retailer. You may as well order by means of Japanese & Asian ingredient shops on-line that promote sashimi and seafood.
- Agency up the sashimi within the freezer – Place the salmon block within the freezer for five–10 minutes earlier than slicing. It will agency up the flesh so it’s simpler to slice.
- Use a pointy knife – You don’t want a particular sashimi knife, however make certain your knife could be very sharp. Don’t use one with a serrated edge to slice sashimi.
- Minimize vertically – The best method to slice sashimi is straight down. Begin from the heel of the blade and pull the knife towards you, ending on the tip. This methodology is known as hira-zukuri.
- Pour the dashi on the desk – Wait till you’re able to eat earlier than including the broth to your bowl. That method, it’s good and scorching whenever you dig in!
Variations and Customizations
There are infinite choices in the case of ochazuke. You’ll be able to hold it easy by utilizing leftover rice and no matter you will have from the fridge! You may as well strive these enjoyable variations:
- Use cooked salmon. As an alternative of sashimi, substitute Japanese Salted Salmon or salmon flakes. You would additionally cook dinner an everyday salmon fillet with a pinch of salt or use leftover salmon.
- Swap the roe. Pollock/cod roe (tarako and mentaiko) is common in Japan.
- Use common toppings. Strive sliced inexperienced onions/scallions, toasted sesame seeds, furikake, umeboshi (Japanese pickled plum), and/or wasabi.
- Strive inexperienced tea. Swap the inventory for Japanese inexperienced tea (o-cha) like sencha, genmaicha, or low-caffeine hojicha.
- Serve it chilly. Why not make refreshing chilly ochazuke within the summertime? Use chilly dashi broth or chilled, caffeine-free mugicha (barley tea).
- Make a rice ball. For a enjoyable variation, strive it with a grilled rice ball in my Yaki Onigiri Chazuke recipe.
What to Serve with Salmon and Ikura Dashi Chazuke
Storage and Reheating Ideas
To retailer: Retailer the salmon sashimi, cooled dashi, and cooked rice in separate hermetic containers. Preserve the uncooked salmon within the fridge with a bag of crushed ice and devour it quickly, inside 1-2 days. The rice retains finest within the freezer for as much as a month. The dashi will hold within the fridge for 3–5 days or within the freezer for two weeks.
To reheat: Reheat the frozen rice within the microwave. Gently warmth the dashi in a saucepan till scorching, however not boiling.
Forestall your display screen from going darkish
For the Seasoned Dashi Broth
For the Elective Toppings
To Make the Seasoned Dashi (Japanese soup inventory)
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Add 2 cups water and 1 dashi packet to a medium saucepan and convey it to a boil over medium warmth. Simmer for two–3 minutes. Squeeze out the liquid and dicard the packet.
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Season the dashi with 2 tsp mirin and 2 tsp soy sauce. Style and add ¼ tsp salt, if wanted.
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Stir all of it collectively and switch off the warmth. Pour the recent seasoned dashi right into a teapot, cowl, and put aside.
To Assemble the Rice Bowl
To Serve
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Set the ready rice bowl and scorching seasoned dashi on the desk. Pour the dashi till the rice is midway submerged and revel in. I served it with wasabi, bubu arare (crispy puffed rice topping—I often purchase these in Japan), shio kombu, and shredded nori seaweed on the facet.
To Retailer
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Retailer the salmon sashimi, cooled seasoned dashi, and cooked rice in separate hermetic containers. Preserve the uncooked salmon within the fridge with a bag of crushed ice and devour it quickly, inside 1–2 days. The rice retains finest within the freezer for as much as a month; to reheat, see The best way to Retailer Cooked Rice. The dashi will hold within the fridge for 3–5 days or within the freezer for two weeks.
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