Gather all the ingredients.
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.