In this salmon ochazuke recipe, hot seasoned dashi is poured over rice topped with broiled salmon, edamame, and pickled vegetables.
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My love for soup runs deep. And now that I have discovered ochazuke with dashi I’m just going to include anything soup-adjacent in that love.
Ochazuke is a traditional Japanese dish where tea or dashi is poured over rice and eaten with a variety of toppings from pickled vegetables, to fish, to nori. Although ochazuke is often made with green tea, I personally find those versions too bland for my taste and really prefer using dashi seasoned with a little soy sauce and mirin.
The version I had most recently from The Rabbit Hole KL (and that inspired this recipe) was served with a seasoned dashi and topped with salmon flakes, edamame, and pickled daikon radish.
Keeping things quick and easy
Ochazuke is meant to be simple. It’s a great way to use up leftovers but it’s also easy to make even if you don’t have leftovers to start with. It may look like a lot of components but none of them are very complicated. Here are some tips to simplify the steps.
- Look for microwaveable, steam-in-the-bag shelled edamame. If that is not available, I’ve outlined some steps to reduce prep and clean-up in the notes of the recipe card below.
- You can substitute the pickled vegetables with store-bought pickled daikon which is available at most Asian grocery stores. You can also prepare the pickled vegetables a few days ahead of time and store in the refrigerator until needed.
- When you cook rice, make extra and freeze it to have on hand for recipes like this.
In this comforting Japanese dish, hot seasoned dashi is poured over rice topped with broiled salmon, edamame, and pickled vegetables.
- 4 cups water
- 1 cup bonito flakes
- 4 teaspoons soy sauce
- 2 tablespoons + 1 teaspoon mirin
- 1 teaspoon kosher salt
For pickled vegetables
- 1/4 cup rice wine vinegar
- 3 teaspoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups grated or julienne cut carrot
- 1/2 cup thinly sliced seedless cucumber (such as Japanese or Persian cucumber)
- 2 (8-ounce) salmon fillets
- Kosher salt
- 1 tablespoon olive oil
- 3–4 cups hot cooked rice
- Cooked shelled edamame (see Note 1)
- Furikake (see Note 2)
- Steep. In a saucepan, bring water to a boil over medium-high heat. Turn off heat, add bonito flakes, and cover. Steep dashi for 15 minutes. While the dashi steeps, make the pickled veggies to save time.
- Strain. Strain the dashi through a fine mesh strainer into a clean bowl. Reserve the saucepan.
- Season. To the strained dashi, add soy sauce, mirin, and salt. Stir until salt is dissolved. Pour the finished dashi back into the saucepan and keep it warm over very low heat.
For pickled veggies
- Make brine. In a medium bowl, stir rice wine vinegar, sugar, and salt together until sugar is dissolved.
- Add vegetables. Add carrots and cucumber to vinegar mixture. Toss together until vegetables are evenly mixed in.
- Set aside. Let vegetables stand at room temperature while preparing other components, stirring occasionally.
- Prep oven and pan. Turn on broiler to high heat. Line a small rimmed baking sheet with aluminum foil.
- Prep salmon. Place salmon fillets skin side down on prepared pan. Season salmon with salt and brush with olive oil.
- Cook salmon. Broil salmon 6 to 8 inches from heat until salmon is cooked through, about 8-12 minutes. Flake the salmon with a fork. Set aside.
- Fill bowls. Add rice to serving bowls then top with flaked salmon, edamame, and pickled vegetables.
- Add dashi. Pour in desired amount of warm dashi (I pour in enough to cover 3/4 of the rice to start). Sprinkle with furikake. Serve immediately.
- Microwaveable steam-in-the bag shelled edamame is the easiest way to go. However, when that is not available, I cook the edamame and make the dashi at the same time using the same saucepan and strainer to save time and cut down on dirty dishes.
First, boil extra water (enough for dashi and edamame) and then measure out what you need for the dashi into a bowl (I use a metal measuring cup like a ladle for this). Add bonito flakes to the bowl and cover with a plate to steep.
To the saucepan (which should have the extra water in it), add desired amount of edamame. When edamame cooks to desired tenderness, strain edamame and put cooked edamame into another bowl.
Wipe out saucepan and strain steeped dashi into saucepan. Proceed with seasoning the dashi and keeping warm on stovetop.
- Furikake is a savory Japanese seasoning blend that usually consists of sesame seeds, nori, and salt. Although it is not required for this recipe, I think it really enhances the overall flavor of the dish.
- To cut down on prep time, you can substitute the pickled vegetables with store-bought pickled daikon which is available at most Asian grocery stores.
Keywords: chazuke, dashi