Servings: 4
Ingredients
Salmon and rice
- 2 salted salmon fillets grilled and cooled (or use grilled smoked salmon)
- 4 servings cooked rice cold (preferably day-old rice)
Aromatics (yakumi)
- 1 small piece ginger finely chopped
- 2 myoga finely chopped (optional)
- 8 leaves shiso finely chopped
- chives finely chopped, to taste
- sesame seeds lightly toasted
- 0.25 sheet nori torn into pieces
- wasabi to taste
Genmaicha dashi
- 200 ml dashi
- 1 handful genmaicha tea green tea with roasted brown rice
- salt to taste
- soy sauce to taste
- mentsuyu optional, to taste
Procédé
Prepare the salmon
- Remove the skin and bones from the grilled salmon if needed, then flake it into large pieces.2 salted salmon fillets
Prepare the genmaicha dashi
- Add the genmaicha tea to the hot dashi. Once the tea is well infused, strain it.200 ml dashi, 1 handful genmaicha tea
- Season with salt and soy sauce, then let it cool and refrigerate until the dashi is thoroughly chilled.salt, soy sauce
Assemble
- Quickly rinse the cold rice under running water, then drain it well. Divide it among bowls.4 servings cooked rice
- Top with the salmon and aromatics, then pour over the ice-cold dashi. Add mentsuyu to taste just before serving.1 small piece ginger, 2 myoga, 8 leaves shiso, chives, sesame seeds, 0.25 sheet nori, wasabi, mentsuyu
Notes
Rinsing cold rice (or day-old rice) under running water removes excess sticky starch and gives it a light, loose texture (“sarasara”), which is essential for a good cold ochazuke.
The dashi must be ice-cold before pouring: you can make it slightly stronger and add ice so it stays nicely chilled when served.
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