Salmon Ochazuke

Come experience the comforting flavors of Japanese cuisine with my Salmon Ochazuke recipe! This traditional dish features a flavorful dashi broth poured over tender rice, topped with flaky salmon and fresh green onions. Quick to make and bursting with umami goodness, it’s the perfect choice for a satisfying breakfast or a quick meal any time of day!

Salmon ochazuke broth being poured over rice topped with bonito flakes and baked salmon.

Why I Love This Recipe

I absolutely love about my take on Salmon Ochazuke because it’s an authentic rendition of Japanese Salmon Ochazuke made with real, wholesome ingredients instead of the instant powder variety! Similar my Japanese Breakfast Set or Japanese Steamed Eggs, this is a traditional breakfast dish featuring a delightful dashi-based soup poured over a comforting bowl of rice and pieces of Japanese Baked Salmon. What makes it special is that it’s my unique take on this beloved breakfast item, crafted with care and attention to detail!

The combination of savory flavors, rich umami, and subtle sweetness from the rice creates a truly satisfying culinary experience. Perfect for anyone craving a taste of authentic Japanese cuisine made right at home. Get ready to embark on a delicious journey with my Salmon Ochazuke recipe – it’s a must-try dish that you won’t want to miss out on!

Ingredients

Ingredients

  • Salmon – can use salted salmon fillets or regular salmon fillets.
  • Rice – rice of choice, use cauliflower rice for a low carb recipe.
  • Dashi fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Salt – sea salt preferred.
  • Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor. Can replace with Hondashi.
  • Shredded Seaweed (optional) – you can purchase shredded seaweed at Asian supermarkets or shred your own.
  • Green Onion – finely chopped green onion scallions.

🥢 Dashi Pro Tip

For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.

🍣 Salmon Note

If you have any Leftover lightly seasoned baked Salmon, this recipe is the perfect way to utilize it.

Salmon ochazuke with rice topped with bonito flakes and baked salmon served in a Japanese chawan bowl.

Directions

Step 1 Start by baking a salmon fillet at 425F for 8 minutes, then break it into small chunks.

Baked salmon chunks in a bowl.

Step 2 Prepare ochazuke base by comibine dashi, salt and soy sauce in a sauce pan and place on simmer.

Ochazuke base in a pot.

Step 3 Add cooked salmon chunks and bonito flakes on top of rice, then pour the hot dashi over the top.

Salmon ochazuke served in a bowl.

🌿 Garnishing Pro Tip

Enhance your dish by garnishing it with sliced Dried Seaweed, Bonito Flakes, or Green Onion. You can also try Rice Crackers, Umeboshi, Mitsuba, Mentaiko, Wasabi, Sesame Seeds, Nori, Tsukemono, and Shiso for added flavor and texture.

🍽️ Serving Pro Tip

This dish tastes best when served Hot.

Pairing Recommendations

This recipe stands well alone but pairs excellently with Japanese Spinach Salad and Japanese Scrambled Eggs. Add a comforting bowl of Tofu Miso Soup for a Japanese-inspired breakfast meal.

Salmon ochazuke with rice topped with bonito flakes and baked salmon served in a Japanese chawan bowl.

Frequently Asked Questions

What type of salmon works best for Salmon Ochazuke?

Any type of salmon will work well for Salmon Ochazuke, just ensure it is boneless for easier preparation.

What should I do if the dish turns out too salty?

If your ochazuke turns out too salty, you can easily adjust by adding more dashi or hot water to suit your preference.

Can I use leftover rice for this recipe?

Absolutely! Leftover rice is a perfect option.

Storage Tips

Once the ochazuke is poured over the rice, it’s best enjoyed immediately to prevent any leftovers from becoming mushy as the rice absorbs the liquid. However, if you have leftover salmon or ochazuke, you can store them separately in airtight containers in the fridge. Salmon will maintain its quality for 3-5 days, while the ochazuke base can be stored for 10-14 days.

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Watch How To Make It

Salmon ochazuke broth being poured over rice topped with bonito flakes and baked salmon.

Salmon Ochazuke

Discover the authentic flavors of Japan with my Salmon Ochazuke recipe. Perfect for breakfast or a comforting meal, this ochazuke recipe combines succulent baked salmon with a flavorful dashi-based soup poured over rice. Try my ochazuke recipe today for a taste of traditional Japanese cuisine.
5 from 10 votes
Course: Breakfast
Cuisine: Japanese
Keyword: ochazuke recipe, salmon ochazuke
Prep Time: 1 minute
Cook Time: 8 minutes
Total Time: 9 minutes
Servings: 1
Print Recipe
Calories: 384kcal

Ingredients

  • 1/4 lbs Salmon Fillet
  • 1 Cup Rice use cauliflower rice for low carb
  • 1 Cup Dashi
  • 1/4 tsp Soy Sauce
  • 1/4 tsp Salt
  • 1/4 Cup Bonito Flakes
  • Shredded Seaweed optional
  • 1/4 Green Onions optional

Instructions

  • Gather all the ingredients.
    Ingredients for salmon ochazuke.
  • Place salmon on a silicone baking mat or oiled sheet of aluminum foil. Transfer salmon into the oven and cook at 425F for 8 minutes. Once baked, use a spoon to break into smaller chunks and set aside. Note - if you prefer, you can lightly salt the salmon prior to baking.
    Baked salmon chunks in a bowl.
  • In a stove top pot, combine dashi, salt and soy sauce and bring to boil. Once boiling reduce heat to simmer and set aside.
    Ochazuke base in a pot.
  • Add salmon chunks, bonito flakes on top of bowl of rice, optional seaweed and green onions. Finally, pour dashi base over rice and enjoy hot! Note - adjust flavor with salt as needed.
    Salmon ochazuke served in a bowl.

Nutrition

Calories: 384kcal | Carbohydrates: 5g | Protein: 64g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 903mg | Potassium: 1072mg | Fiber: 3g | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Looks so good. I was just looking fir a ketofied ochyazuke. Thank you!

    • LowCarbingAsian

      This one is really good!! Just mix a little inspiration with creativity and you can keto almost anything – even ochazuke!

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