Claire Corlett

Fish Food, Fish Tanks, and More
Ochazuke Recipe (Salmon Ikura Chazuke and Umeboshi Shirasu Takana Chazuke) | Cooking with Dog

Ochazuke Recipe (Salmon Ikura Chazuke and Umeboshi Shirasu Takana Chazuke) | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” Let’s prepare the salted salmon fillet. Remove the excess moisture with a paper towel. Sprinkle the sake on both sides to cover the fish smell. We recommend to do this process as soon as possible after purchasing the salmon. Before cooking, remove the sake with a paper towel. Place the fillet into a heated pan and sauté on medium heat. Remove the fat thoroughly with a paper towel. This will prevent the fat from scorching and smoking. Sauté until brown and flip it over. Reduce the heat and sauté the other side thoroughly. When both sides are browned, remove the fillet. When cooled, completely remove the skin and bones. Roughly crumble the fillet. Let’s toast the sesame seeds. Put the toasted sesame seeds into a heated pan. Thoroughly roast the seeds over low heat while occasionally shaking the pan. Feel the seeds with your fingers. If they are hot, remove and put the sesame into a suribachi mortar. Coarsely grind the seeds with a surikogi pestle. This will help you absorb their nutrients. Let’s cut the toppings for the Ochazuke. Cut the shiso leaves lengthwise in half. Stack the leaves and chop into fine strips with diagonal cuts. Cut the mitsuba parsley into about 3 inch lengths. Line them up and chop into fine pieces. Cut the takana-zuke, pickled takana greens, into manageable pieces as well; line them up and chop finely. Remove the stone of the umeboshi, pickled Japanese plum. Chop up the umeboshi flesh with a knife, making umeboshi paste. Let’s make the Ochazuke. Pour hot water into a tea pot to warm it up. Lightly place the hot steamed rice into a rice bowl. Sprinkle on the crumbled toasted nori seaweed. Place the crumbled salmon fillet onto the center of the rice. Then place the ikura shoyu-zuke, marinated salmon roe, next to the fillet. Sprinkle on the chopped mitsuba parsley and toasted sesame seeds. Discard the hot water and put hojicha tea leaves into the warmed tea pot. Pour hot water into the pot and allow to sit for just under a minute. Pour the hojicha tea into the bowl. Add the wasabi to taste. Next, let’s make another type of Ochazuke. Lightly place the hot steamed rice into a rice bowl. Sprinkle on the chopped takana-zuke. Place the chopped shiso leaves, shirasu whitebait and umeboshi onto the center of the rice. Sprinkle on the toasted sesame seeds. Pour hot water into the tea pot again and pour the hojicha tea into the bowl. There is no need to add extra salt to this Ochazuke, since umeboshi, shirasu and takana-zuke contain enough salt. You can also enjoy the Ochazuke with regular green tea instead of hojicha tea. This is the perfect meal after drinking or when you want to grab a quick snack. The degree of saltiness of Ochazuke depends on your choice of toppings so you may need to add extra salt to taste. Good luck in the kitchen!

100 comments on “Ochazuke Recipe (Salmon Ikura Chazuke and Umeboshi Shirasu Takana Chazuke) | Cooking with Dog

  1. Since I only have green tea and rice, is it common to have just those two because I can't get that stuff anywhere.

    Oh and such an attractive sounding narrator 🙂

  2. i wanted to comment saying something like that a few videos back…but then i didnt want to imply anything or put any negative sad thoughts in anyone's mind…..but i agree with you i hope nothing happens to her.

  3. I'm Chinese, and we do something similar where we take leftover rice and leftover broth soup and combine it together. My mom liked to eat that when she had an upset tummy.

  4. First I was skeptical about 'tea rice'. But when I tried this, it's instant love. My tongue and throat love it. It goes great with any kind of filling, when I don't have time to prepare the topping I use beef floss, and it's still tasted great.

  5. Maybe I shouldn't have laughed for all the wrong reasons. Seriously though, this production gets two toasted thumbs up! Mmmm…great recipes and tips for REAL Japanese food.

  6. Ichimon ga arimasu =/ I found a cute store with various international product. While there i spotted what i thought was "umeboshi", but when I got home I realized it was "aji ume". I tried to look up what it was, but didn't find any info on it. Are these very different ume? It looks very similar. arigatou gozaimasu ^_^

  7. the small bowl and amount of rice on there makes me feel like a fatass because i eat a lot more rice than that and on top, i will sometimes get seconds T_T

  8. Reslie
    Aji means taste, but it sounds like it's just a brand name of more or less the same umeboshi. Can you tell me what's in the Aji ume?? Some type of seasoned umeboshi has bonito flake….some are seasoned with little bit of honey.

  9. At first i was like: "Tea and RICE? dafuq." After I made it it tasted AMAZING. I HIGHLY SUGGEST YOU GUYS TRY MAKING IT!

  10. I love looking at the unsual cooking untensils in all these videos! I have been looking at a nearby Asian market for them…no luck so far.

  11. The kitchen knife of ceramics.


  12. tanikenという人は、私のコメント一つに対し三度も返信して、うち二つは「しね」「しね」と二度書き込んだ。永谷園がお茶漬けだとか云々。「しね」とある二つのコメントは消えた。そういう人です。

  13. Wow, I wonder if I can find some of those ingredients at the Japanese supermarket! I want to try the one with takanazuke! I hope it's good!

  14. After arriving to Japan my first meal was the ochiazuke. Honestly it is my favourite Japanese dish. I used to prepare it at home using the spices I bought in Japan but soon they all has finished. So I am looking for some others ingredients available in my country – Poland. Have you got any ideas how to make great ochiazuke in Europe? 🙂

  15. Ochazuke's only required ingredients are green tea and rice. The rest is whatever suitable you happen to have on hand. Anything pickled is good: capers, roe, or the Polish standbys sledzie or ogorek kiszony. Sesame and nori are easy to find, but you could also add other flavors, such as dill or chives. Adapting the dish to your local ingredients isn't being inauthentic; it's staying true to its improvisational origins.

  16. sucha a classic, i remember having this everyday before school for breakfast, OMG nothing better on a cold early morning

  17. 最近日本でも冷やし茶漬けというのが流行ってきているので、大丈夫だと思います。特に夏向けですね。

  18. What? the pickle? THat'll take so much effort just to get a good batch it's pointless.
    Just go to a Japanese supermarket liek Aeron/Sogo in hunghom or Yatta in Shatin and pick up a package of it. it's faster, cheaper and taste better then what you can make!

  19. Wow I never knew anything like this tea with rice existed. I'm trying to imagine it now, and the tastebuds in my brain don't seem to think it would be a bad flavor together… hmm.. I think I'll try it!

  20. Chef san, please post how to make Kamameshi? I love sake kamameshi(salmon), Shiitake kamameshi, Touge no Kamameshi, etc. etc. I kept all Kamameshi Kama from Ekibens. Francis kun Kawaii!!! I just lost my big shephard guy, Max, yesterday. It was so sad. I hope Francis kun lives a long long happy life.

  21. I lack fresh ingredients, but maybe I could just make a very, very plain version with rice and tea. (I also have furikake but I'm stingy with it.)

  22. 日本料理って海外からすごく人気があるもんね。

  23. I love that Ochasuke is considered a snack. 
    There's just something really nice about that. 

  24. It seems that this chef was sick?!  Is she better now?  Hopefully she's been recovered.  Wish her and Francis all the best!  Love them both! 

  25. OMG~ from the start to the end of the show, i just can't stop laughing XD…,they way he speaks English is so funny that i can't even concentrate on the cooking~ OMG~ sorry, not mean to be rude XD

  26. Ochazuke is so good. One of those dishes that I try to make sure I have ingredients on hand at all times for. You can keep it simple and just sprinkle some store bought furikake and serve with pickled ume or you can dress it up and make a real meal out of it. I love it with some grilled tofu and sauteed shimeji mushrooms.

  27. Came because of shokugeki no soma… rather than completelu remove the skin, Cook it Poelé technique and crunchy skin revealed XD And make it onigiri

  28. When making dishes like ochazuke, onigiri, gyudon, chahan etc…. should i use japanese long grain or short grain rice? Does it matter?

  29. as much as it looks so good and delicious, however for someone who has no idea what traditional japanese dish ingredients are is quite difficult to understand this video.

  30. Hi Can you please tell me where to get your ceramic tea pot / cup to make the Hojicha in? It looks kawaii!

  31. Can I eat ochazuke with simple topping such as pickle, salt and other cheap garnish ? Of course green tea included ✌️

Leave a Reply

Your email address will not be published. Required fields are marked *