Sakana Ochazuke Recipe. Ochazuke (お茶漬け) or sometimes caled chazuke (茶漬け, ちゃづけ) is a quicky Japanese dish consist of rice and savoury topping and then poured with green tea, broth/stock (dashi), or boiling hot water. The amount of green tea broth and rice ratio is similiar with milk for breakfast cereal. I guess ochazuke resembles of hard work ethic of Japanese people who want to finish their lunch or breakfast meal as quick as possible and they could came back to work, as you know; liquid simplified our swallowing process.
Japanese Sakana Ochazuke derived from sakana means fish, while ocha is tea and tsuke for submerged in English. Sakana Ochazuke means rice with tea broth and savoury fish topping, since i’m using matcha or green tea, i guess this dish can be called Sakana Matchazuke Recipe. Okey then, what the heck with the the names, common savoury toppings used for ochazuke is nori (seaweed), furikake (seasoned fish floss), sesame seeds, tarako (salted fish roe), salted salmon, Tea Smoked Salmon, scallions and assorted fish cakes or any processed seafood. Beside that, tangy pickled such as tsukemono (pickled vegetables), and umeboshi (pickled sour plum) commonly used too.
Never judge the book by it’s cover, i learned my lesson once i had my first chazuke back in the early of new millenium. I was in the junior high school when my friend celebrated his birthday in a Japanese restaurant in Palembang. The description of ochazuke within the menu sound a little bit bizzare for my Indonesian mindset; miso glazed grilled salmon over rice and served with light green tea broth. Since i had no idea what i’m gonna ordered, i just replied idem once my friend order the salmon ochazuke. Eversince i eat my first salmon ochazuke, it’s become one of my favourite japanese dish. Unfortunately, none of the Japanese restaurant in Palembang had this menu today. My last ochazuke was about 2 years ago during my visit to Jakarta and i’m intruguing to made it once i read the the Unagi Chazuke Recipe from Justonecookbook.Com.
Sakana Ochazuke recipe with Miso Marinated Grilled Giant Grouper Fish and Green tea Broth
Japanese Ochazuke recipe is a very clever and flexible, i mean beside ochazuke is made as quick as you snapping your finger, you can use any kind of your preference topping too. You can even use any leftover rice in your fridge, which is quite not comforting to eat instead of eaten as Nasi Bakar Recipe (Grilled Rice) or Nasi Goreng Recipe (Fried Rice). Eversince i’m on low calories and high fibers diet, i choose red rice instead of white rice to increased my daily fibers intake. For my ochazuke main topping, i made miso marinated grilled fish which is similiar with my previously Pan Seared Grouper Fish Fillet Recipe, but i marinated it first with miso or fermented soybean paste before i pan grilled it. Beside, i served my ochazuke with edamame (soybean), thinly sliced scallion and crispy roasted nori (seasoned seaweed).
Best Japanese ochazuke recipe determined by the tea or the broth for dredging the rice. My friend told me that the best tea for ochazuke is the roasted green tea leaves that packed with roasted rice. Since i can’t found any of that kind of green tea here in Palembang, i’m using powdered Korean matcha or green tea, but you can use any kind of your favourite flavoured tea too. Instead using green tea only, i made my ochazuke special with serving it with my homemade green tea flavoured dashi. Dashi is Japanese broth that contains katsuobushi (smoked skipjack fish flakes), kombu or konbu (salted seaweed) and dried shiitake mushrooms. All the ingredients is chopped, mixed with water and simmerred for hours to extract all the flavour. I guess my green tea dashi broth needed no sort of cubed bouillon stock or addictive flavour because it’s super umami naturally. The pleasant bitterness of matcha or green tea blended well with the savoury hint of basic Japanese dashi stock.
Sakana Ochazuke Recipe (Green Tea with Rice and Miso Marinate Fish)
- 1 cup leftover rice (i’m using red rice), if it’s cold,bring it to warm or at least room temperature first
- 1 cup Matcha Dashi or Green Tea Broth (recipe below)
- 1 Miso Marinated Grilled Fish
- Topping: nori, edamame, sesame oil, and thinly sliced scallion
How To Make Sakana Ochazuke :
- Put the leftover rice i n the bottom on the plating bowl
- Arrange the Miso Marinated Grilled Fish and the topping over the rice
- Just before serving, pour the green tea broth
Green Tea Broth Recipe (Matcha Dashi) :
- 1 piece of konbu (4″x8″)
- 1/2 cup katsuobushi
- 3 dried shiitake mushrooms, thinly sliced
- 1 tbsp green tea powder (2 tbsp if you using coarsed green tea)
- 4 cups of water
How To Make Green Tea Broth (Matcha Dashi):
- Put all ingredients in a sauce pan
- Bring it to boil, carefully spoon and discard the floating foam
- Cover the pan with lid and simmer until the liquid reduced into half
- Strain the green tea broth with metal strainer or cheese cloth
Miso Marinated Grilled Fish Fillet:
- 200 grams fish fillet (i’m using giant grouper fillet)
- 1 tbsp lemon juice
- 1 tbsp miso paste
- 1 tbsp olive oil
- salt and pepper to taste
How to Make Miso Marinated Grilled Fish Fillet:
- Put fish fillet, miso paste, lemon juice, salt and pepper in a glass bowl
- Mix and make sure all fish fillet surface is covered, marinated it in the fridge for 30 minutes(overnight will be preferred)
- Drain the fish fillet and scrapped the remaining marinate from the fillet to prevent it burned out and sticked to the skillet during the grilling process
- Heat up 1 tbsp olive oil in a skillet, grilled the fish fillet for about 2-3 minutes for each side until throughly cooked (you can check by inserting fork to the fillet and the fork inserted easily without any barrier)
- Served it immediately