Ochazuke, which literally means “tea poured over rice”, is a comforting Japanese dish featuring steaming rice topped with tender, flaky fish and drenched in a fragrant green tea and dashi broth. Garnishes like green onions, sesame seeds, and seaweed flakes add extra umami and texture. This dish is light, refreshing, and healthy, yet deeply comforting—perfect for a quick lunch, dinner, or even a soothing snack. It is isimple to make, and the only step that requires a little attention is prepping the fish. Try this easy ochazuke recipe and enjoy a taste of authentic Japanese comfort food right at home.
Why You Will Love This Recipe
Quick and Easy to Make – Ready in under 15 minutes. Perfect for busy weeknights.
Healthy and Light – Packed with protein from fish and low in fat, making it a comforting meal.
Authentic Japanese Flavors – The combination of green tea, dashi, sesame, and seaweed brings an authentic Japanese flavor
Comfort in Every Bite – Warm broth poured over fluffy rice makes this dish soothing
Versatile Ingredients – Use sea bream, salmon, or even leftover fish, and adjust toppings to your preference.
Ingredients
- Sea bream or salmon fillets
- Green tea bags
- 1 tsp dashi powder
- Cooked rice (enough for 2 servings)
- Seaweed flakes
- Crushed sesame seeds
- Chopped green onions
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Cook your rice as usual and set aside. Fresh, slightly warm rice works best for this comforting dish.
Combine 1 cup of hot water per serving with 1 green tea bag.
Stir in 1 tsp of dashi per serving.
Pat the sea bream or salmon dry.
Season both sides generously with salt and pepper.
If using thin fillets, pan-fry skin-side down for 3 minutes.
Flip and cook for an additional 1–2 minutes until just cooked through.
Place rice in bowls.
Top with the cooked fish.
Pour the warm green tea and dashi broth over the rice and fish.
Garnish with chopped green onions, seaweed flakes, and a sprinkle of crushed sesame seeds.
Ochazuke Cooking Tips
Pat your fish dry before searing. This helps the fish crisp up and prevents it from becoming soggy.
Choose mild-tasting fish such as sea bream or white fish for the best flavor.
Adjust the seasoning to taste, adding more soy sauce or salt if needed.
Serve immediately—ochazuke is best enjoyed fresh, while the rice is warm and the fish is tender.
Ingredient Substitutions
Sea Bream –> Salmon, Cod, Halibut, Snapper
Green Tea –> Sencha, Hojicha
Seaweed Flakes –> Furikake
Easy Ochazuke
Ingredients
- Sea bream or salmon fillets
- Green tea bags
- 1 tsp dashi powder
- Cooked rice enough for 2 servings
- Seaweed flakes
- Crushed sesame seeds
- Chopped green onions
Instructions
- Cook your rice as usual and set aside. Fresh, slightly warm rice works best for this comforting dish.
- Combine 1 cup of hotwater per serving with 1 green tea bag.
- Stir in 1 tsp of dashi per serving.
- Pat the sea bream or salmon dry.
- Season both sides generously with salt and pepper.
- If using thin fillets, pan-fry skin-side down for 3 minutes.
- Flip and cook for an additional 1–2 minutes until just cooked through.
- Place rice in bowls.
- Top with the cooked fish.
- Pour the warm green tea and dashi broth over the rice and fish.
- Garnish with chopped green onions, seaweed flakes, and a sprinkle of crushed sesame seeds.
If you enjoyed this ochazuke recipe, you might also like my Honey Soy Salmon recipe.
