Japanese tea is poured on top of steamed rice and flaky baked salmon in a rice bowl.


Course: Main Course
Cuisine: Japanese
Keyword: rice soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 1
Author: Nami
Craving for a dish that is light yet comforting? This easy, homemade 0chazuke with green tea, steamed rice, and simple savory ingredients will hit the right spot. 


Ochazuke With Dashi (picture on the left) :

Ochazuke With Green Tea (picture on the right) :

  • 2 tsp Japanese green tea leaves (I used Genmaicha, but Sencha, Hojicha, Mugicha works as well)
  • 1 cup hot water (see the tea package for appropriate temperature for your tea leaves)
  • ½ tsp soy sauce (optional)


  1. Gather all the ingredients.

    Ochazuke Ingredients
  2. Bake the salted salmon fillet (shiojake) at 400F degree for 25 minutes. If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.
    Ochazuke 1
  3. If you don’t have Bubu Arare, crush rice crackers into small pieces (you can also use a bag to crush it).
    Ochazuke 2
  4. Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small tea pot.
    Ochazuke 3
  5. Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour into the pot. Set aside for 1-2 minute (follow the directions on your tea bag).
    Ochazuke 4
  6. Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top.
    Ochazuke 5
  7. Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!
    Ochazuke 6
  8. Ochazuke with Tea: Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.
    Ochazuke 7

Recipe Notes

Cook Time: If you don’t cook salted salmon, the total time is less than 10 minutes.


Tea leaves: 3 gram (1 tsp) tea leaves for 100 ml (about 1/2 cup) hot water.


To Serve: Serve with tsukemono, such as Pickled Cucumber, as a part of meal.


For the summer: You can use cold rice and cold dashi or tea in summer time to enjoy a cool and refreshing version of Ochazuke.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.