Sakana Ochazuke Recipe, Green Tea Broth with Rice and Miso Marinated Grilled Fish Fillet)

ochazuke recipe fish over rice with green tea broth matcha konbu dashi bonito stock

Sakana Ochazuke (Green Tea Broth with Rice and Miso Marinated Grilled Fish)

Sakana Ochazuke Recipe. Ochazuke () or sometimes caled  chazuke  (, 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.

recipe sakana ochasuke japanese rice tea with grouper fish topping nori

Recipe Sakana Ochazuke (Red Rice with Miso Marinated Grilled Fish FIillet & Green Tea Broth)

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.

sakana ochazuke recipe japanese tea rice fish

Red Rice, Topped with Miso Marinated Fish Fillet, Nori, Scallion, Edamame and Served with Green Tea Dashi

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).

ochazuke recipe green tea broth dashi katsuobushi konbu shiitake mushrooms

Green Tea Broth (Matcha Dashi) Ingredients: Matcha (Green Tea), Katsuobushi (Smoked Fish Flakes), Dried Shiitake Mushrooms, Kombu (Salted 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.

ochazuke recipe japanese rice green tea broth pan seared grouper

Sakana Ochazuke Recipe (Green Tea with Rice and Miso Marinate Fish)

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

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Resep Nasi Bakar Isi Jamur Beras Merah(Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

resep nasi bakar beras merah puregreen

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

resep nasi bakar jamur beras merah red rice banana wrapped grilled

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.


Nasi bakar resep beras merah organik puregreen
PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant


resep nasi merah bakar jamur

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

Nasi Bakar jamur beras merah puregreen resep indonesia

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):


  • 2 cups cooked red rice, read the package instruction to cook it (200 gr nasi beras merah   matang)
  • 1/5 cup coconut milk (50 ml santan encer )
  • 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
  • 1 spring onion, thinly slice (daun bawang)
  • 2 salted eggs, diced (2 buah telur asin)
  • 1/2 cup diced carrot (50 gr cincangan wortel)
  • 1/2 cup meat floss (30 gr abon)
  • 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
  • 2 cayenne chilli pepper, thinly sliced (cabe merah)
  • 1 large tomato, deseeded, diced (tomat)
  • 1 tbsp olive oil for stir frying (minyak zaitun)
  • salt and pepper to taste
  • banana leaf for wrapping
  • coconut leaf wooden stick (lidi) for securing the banana leaf parcell
resep nasi bakar isi jamur beras merah puregreen

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

  • 3 cloves garlic (bawang putih)
  • 6 red shallots (bawang merah)
  • 1 cm sand ginger (kencur)
  • 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)


  • Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
  • Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
  • Pour the coconut milk, bring to boil and season with salt and peper
  • Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
  • Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
  • Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
  • Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
  • Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
  • Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
  • Roll it as tightly as possible into a compact cylinder.
  • With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
  • Secure both end with lidi or you can using staples for doing this, set aside
  • Do this until all red rice mixture is wrapped in banana leaf
step by step resep membuat nasi bakar

Nasi Bakar Parcell, Ready for Grilling

  • Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned
resep nasi bakar beras merah

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

  • Open the nasi bakar banana leaf parcell and served it with sambal terasi


  • If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
  • If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
  • Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

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