Salmon and Ikura Dashi Chazuke 鮭のいくらの出汁茶漬け • Simply One Cookbook – いろいろジャポン|無断複写・転載を禁じます。

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A close-up of a red spoon holding a bite of salmon sashimi, rice, and fish roe above a bowl of Japanese soup with more salmon, rice, and garnishes. Chopsticks and wasabi are visible on the side.

In my thoughts, ochazuke is the final word Japanese consolation meals. It’s an elixir that soothes me once I’m exhausted after a protracted day, a bit beneath the climate, or feeling homesick for Japan. This savory and lightweight Salmon and Ikura Dashi Chazuke recipe is certainly one of my favourite takes, and it’s really easy to make in simply 10 minutes!

Craving extra salmon dishes? Attempt my Miso Salmon, Teriyaki Salmon, and Salmon in Foil subsequent!

A bowl of Japanese rice topped with salmon sashimi, salmon roe, and herbs is being served with hot tea poured from a teapot. Chopsticks and condiments are arranged on a wooden tray beside the bowl.

What’s (O)chazuke?

Ochazuke (お茶漬け) is a one-bowl dish of inexperienced tea or Japanese soup inventory (dashi) poured over steamed rice topped with assorted savory elements. As a substitute of correct mealtime meals, it’s extra of a fast homestyle dish or late-night snack that we pull along with pantry staples and/or leftovers. We regularly eat ochazuke once we’re beneath the climate as a result of it’s gentle, heat, and soothes the abdomen.

Why I Love This Recipe

Comforting and satisfying – With its nostalgic flavors, a bowl of ochazuke tastes like a heat and soothing hug.
Fast and easy – It’s prepared in simply 10 minutes while you make fast dashi. Good for a midnight snack!
Straightforward to customise – It’s a really versatile dish, and you may change it up along with your favourite elements. See my concepts under.

A bowl of Japanese rice topped with raw salmon slices, salmon roe, seaweed, and herbs. Small dishes with wasabi and pickled vegetables, chopsticks, and a teapot are seen on the wooden tray.

A bowl of Japanese soup topped with raw salmon slices, salmon roe, and seaweed. Red chopsticks hold a piece of salmon above the bowl. A wasabi dollop and chopstick rest are on the wooden table.

Substances for Salmon and Ikura Dashi Chazuke

sashimi-grade salmon
ikura (salmon roe)
cooked Japanese short-grain rice
seasoned dashi broth:
- dashi packet and water – or make Awase Dashi from scratch
- mirin – if you happen to don’t have it, use 3 elements sake (or water) to 1 half sugar
- soy sauce – or use usukuchi soy sauce for a lighter broth colour
- salt – non-compulsory, to style
non-compulsory toppings – shredded nori seaweed (kizami nori), shio kombu, and mitsuba (Japanese parsley)

Discover the printable recipe with measurements under.

Soar to Recipe

A bowl of rice topped with salmon sashimi, salmon roe, and garnished with green herbs sits on a wooden tray next to a black teapot, pickles, wasabi, and chopsticks.

Tips on how to Make Salmon and Ikura Dashi Chazuke

Preparation

Make the dashi. Boil water and a dashi packet in a medium saucepan for two–3 minutes over medium warmth. Squeeze out the liquid and discard the packet.

A packet of dashi soup base is simmering in a stainless steel pot filled with water on a stovetop.

A wooden spoon stirs a teabag in a pot of hot water on a stovetop, with steam rising from the pot.

Season. Add mirin and soy sauce to the inventory (and salt, if utilizing).

A hand pours liquid from a small glass bowl into a pot of clear broth heating on a stovetop.

A hand holds a small glass bowl of dark liquid above a saucepan filled with clear broth on a stovetop, preparing to pour the liquid into the pot.

Stir and switch. Combine, then pour the seasoned broth right into a teapot. Cowl and put aside.

A metal saucepan filled with simmering brown liquid is being stirred with a pair of wooden chopsticks on a stovetop.

A person pours hot tea from a metal bowl into a black teapot with a wrapped handle, all set on a wooden surface.

Assemble

Slice the salmon. Add steamed rice to a big rice bowl (donburi) and sprinkle with shredded nori. Slice the salmon sashimi with a pointy knife.

A white bowl of steamed white rice topped with thinly sliced strips of nori seaweed, placed on a wooden surface.

A person’s hand slices raw salmon fillets into thin pieces on a wooden cutting board, with already sliced pieces neatly arranged beside the knife.

Add toppings and dashi. Layer the salmon on prime, then add ikura, shio kombu, and a mitsuba sprig for garnish. Serve on the desk, pour dashi to cowl the rice midway, and revel in!

A hand uses chopsticks to add garnish to a bowl of rice topped with salmon sashimi, salmon roe, and a green leaf on a wooden surface.

A bowl of Japanese seafood rice topped with fresh salmon, salmon roe, and garnished with a green leaf, served on a wooden tray with side dishes, chopsticks, and wasabi.

Nami’s Recipe Suggestions

Steam the rice forward of time – Be sure the Japanese rice is cooked and able to go. Reheated frozen rice works right here, too!
Use sashimi-grade salmon and ikura – For dependable high quality, go to the seafood counter of a Japanese grocery retailer. It’s also possible to order by Japanese & Asian ingredient shops on-line that promote sashimi and seafood.
Agency up the sashimi within the freezer – Place the salmon block within the freezer for five–10 minutes earlier than slicing. This can agency up the flesh so it’s simpler to slice.
Use a pointy knife – You don’t want a particular sashimi knife, however ensure your knife may be very sharp. Don’t use one with a serrated edge to slice sashimi.
Minimize vertically – The best method to slice sashimi is straight down. Begin from the heel of the blade and pull the knife towards you, ending on the tip. This methodology known as hira-zukuri.
Pour the dashi on the desk – Wait till you’re able to eat earlier than including the broth to your bowl. That method, it’s good and sizzling while you dig in!

A tray with a bowl of rice topped with salmon slices, ikura (salmon roe), and garnishes, a side of pickled vegetables and seafood, small dishes of condiments, a teapot, and utensils on a wooden tray.

Variations and Customizations

There are countless choices in the case of ochazuke. You possibly can hold it easy through the use of leftover rice and no matter you’ve gotten from the fridge! It’s also possible to strive these enjoyable variations:

Use cooked salmon. As a substitute of sashimi, substitute Japanese Salted Salmon or salmon flakes. You may additionally cook dinner a daily salmon fillet with a pinch of salt or use leftover salmon.
Change the roe. Pollock/cod roe (tarako and mentaiko) is fashionable in Japan.
Use fashionable toppings. Attempt sliced inexperienced onions/scallions, toasted sesame seeds, furikake, umeboshi (Japanese pickled plum), and/or wasabi.
Attempt inexperienced tea. Swap the inventory for Japanese inexperienced tea (o-cha) like sencha, genmaicha, or low-caffeine hojicha.
Serve it chilly. Why not make refreshing chilly ochazuke within the summertime? Use chilly dashi broth or chilled, caffeine-free mugicha (barley tea).
Make a rice ball. For a enjoyable variation, strive it with a grilled rice ball in my Yaki Onigiri Chazuke recipe.

A donburi bowl containing a Japanese grilled rice ball in a flavorful dashi broth, topped with green onions and furikake rice seasoning.

What to Serve with Salmon and Ikura Dashi Chazuke

A bizenware containing kinpira gobo, a classic Japanese side dish.

Storage and Reheating Suggestions

To retailer: Retailer the salmon sashimi, cooled dashi, and cooked rice in separate hermetic containers. Hold the uncooked salmon within the fridge with a bag of crushed ice and eat it quickly, inside 1-2 days. The rice retains finest within the freezer for as much as a month. The dashi will hold within the fridge for 3–5 days or within the freezer for two weeks.

To reheat: Reheat the frozen rice within the microwave. Gently warmth the dashi in a saucepan till sizzling, however not boiling.

A bowl of Japanese rice topped with slices of raw salmon, salmon roe, and a green garnish. The bowl is on a wooden tray with small dishes of wasabi, pickles, and other side items.

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For the Seasoned Dashi Broth

For the Elective Toppings

To Make the Seasoned Dashi (Japanese soup inventory)

Add 2 cups water and 1 dashi packet to a medium saucepan and convey it to a boil over medium warmth. Simmer for two–3 minutes. Squeeze out the liquid and dicard the packet.
Season the dashi with 2 tsp mirin and 2 tsp soy sauce. Style and add ¼ tsp salt, if wanted.
Stir all of it collectively and switch off the warmth. Pour the recent seasoned dashi right into a teapot, cowl, and put aside.

To Assemble the Rice Bowl

To Serve

Set the ready rice bowl and sizzling seasoned dashi on the desk. Pour the dashi till the rice is midway submerged and revel in. I served it with wasabi, bubu arare (crispy puffed rice topping—I normally purchase these in Japan), shio kombu, and shredded nori seaweed on the facet.

To Retailer

Retailer the salmon sashimi, cooled seasoned dashi, and cooked rice in separate hermetic containers. Hold the uncooked salmon within the fridge with a bag of crushed ice and eat it quickly, inside 1–2 days. The rice retains finest within the freezer for as much as a month; to reheat, see Tips on how to Retailer Cooked Rice. The dashi will hold within the fridge for 3–5 days or within the freezer for two weeks.

Did you make this recipe?

Tag @justonecookbook on Instagram so we will see your scrumptious creation!

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Salmon and Ikura Dashi Chazuke 鮭のいくらの出汁茶漬け • Simply One Cookbook

What’s (O)chazuke?

Why I Love This Recipe

Substances for Salmon and Ikura Dashi Chazuke