Ochazuke (お茶漬け), translating to "soaked in tea," is a comforting, traditional Japanese dish made by pouring hot tea over steamed rice. Ochazuke came about as a way to use leftover rice, which then became a popular breakfast course or as a quick, light snack. This Salmon Matchazuke is our take on the ochazuke. It features a light matcha dashi, yet it packs a flavorful punch. It is then poured over steamed rice and pan-fried salmon, topped with strips of nori seaweed.
What is Dashi?
The star of matchazuke is the matcha dashi. Dashi is a Japanese soup stock that is the basis of many Japanese dishes. Unlike many other soup stocks and broths, which typically takes several hours to boil and extract flavor, dashi usually contains just a handful of ingredients, and can be done in 15 minutes or less.
Kombu - dried kelp. Kelp is one of the best natural sources of iodine and one of the highest sources of minerals.b
Bonito Flakes - wisps of dried skipjack tuna. These are the "dancing" flakes you find on top of takoyaki and okonomiyaki!
Here's what you'll need:
1 salmon filet
Salt to taste
Seaweed nori strips
MATCHA DASHI BROTH
8 grams dried kombu
8 grams bonito flakes
2 cups water, divided
1 tsp mirin
1½ tsp soy sauce
1 tsp Junbi matcha powder
Here's how to make Salmon Matchazuke:
STEP 1: PREPARE THE SALMON
STEP 2: MATCHA DASHI
STEP 3: SIMMER AND STRAIN
STEP 4: ̶S̶P̶I̶L̶L̶ POUR THE TEA
STEP 5: ENJOY!
Thank you so matcha for tuning into our blog for this recipe! We hope you enjoy making it and would love to see your renditions on Instagram!
Tag @preparejunbi to show us how you Prepare Daringly™ from home!
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