Salmon Rice in Tea Broth (Ochazuke-Inspired) is a simple homestyle nourishing dish that is inspired by Japanese Ochazuke. The fragrant tea-infused broth paired with savoury salmon is light yet deeply satisfying. It’s savoury, umami-rich, with a gentle freshness from the tea and a touch of tanginess from the sour plums.
Whenever I want something nourishing and fuss-free, I’ll turn to this dish. It is simple to make and takes only 20 minutes to prepare, making it perfect for busy days when you want something comforting, wholesome with minimal effort.
If you love this Salmon Rice in Tea Broth (Ochazuke-Inspired) recipe, you might also like my Easy Chinese Cabbage Soup Recipe.
What is Ochazuke?
Traditional ochazuke is a Japanese dish where hot green tea or dashi broth is poured over rice, often topped with salmon, pickles, or nori. It’s light, quick, and very homely.
“Ocha refers to green tea, and zuke means “submerged.” Ochazuke is a simple one-bowl dish featuring steamed rice with an assortment of savory ingredients, partially steeped in green tea or dashi (Japanese soup stock). Instead of proper mealtime food, the Japanese enjoy this dish more as a quick meal or to fill up at the end of the meal. (Source: https://www.justonecookbook.com/ochazuke/)”
How is my version different?
My version takes inspiration from it but uses ingredients more common in a Chinese household. Instead of green tea and dashi, I use Chinese tea with chicken broth as the base. This gives the soup a deeper savory flavor with a subtle tea fragrance. I also pair it with sour plums for a refreshing tanginess, which balances the richness of the salmon.
Tea & Broth Choices
For this recipe, you can use either Japanese tea or Chinese tea as the base.
- Japanese Tea: Genmaicha (roasted rice tea) and sencha both work wonderfully.
- Chinese Tea: You can use any Chinese Tea. Feel free to experiment with different types depending on what you enjoy. The only one I wouldn’t recommend is Pu’er, as it turns quite dark after steeping and can overpower the dish.
As for the broth, I used chicken stock because it gives depth and comfort to the dish. But you can easily swap in vegetable stock, dashi, or even a light pork bone broth depending on your preference.
Sour Plum
For this recipe, I used salted sour plum. The sour plum is brined in salted water. It is similar to Japanese sour plum known as “umeboshi”.
Where to buy
You can find it at Asian grocery stores or supermarket.
Crispy Seaweed
For this recipe, I used Japanese Sesame Seeds and Seaweed Rice Seasoning “Mishima Norifumi”. You can use any crispy seaweed.
Where to buy
You can find it at Japanese or Asian grocery stores or supermarket.
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Print Recipe for Salmon Rice in Tea Broth (Ochazuke-Inspired):
Salmon Rice in Tea Broth (Ochazuke-Inspired)
Ingredients
- tablespoon Chinese Tea/Japanese Green Tea 1汤匙茶/日本绿茶
- 500 ml boiling water 500毫升开水
- 1 bowl cooked rice 1碗米饭
- 500 ml chicken stock/any stock of choice 500 毫升鸡汤/任意选择的汤
- 2 sour plum 2个山头咸水梅
- 300 grams salmon (season with salt) 300克鲑鱼(用盐调味）
Garnish 装饰:
- 1 tablespoon crispy seaweed 1汤匙脆海苔
- 1 tablespoon spring onion 1汤匙葱
Instructions
Prepare the salmon:
- Remove the skin by making a gentle slit and sliding the knife carefully across.
- Season both the flesh and skin generously with salt.
- Cook the salmon either in a toaster oven (10 minutes at 180°C), frying pan, or regular oven. Crisp up the skin separately if you like, or skip the skin if you prefer.
- Once cooked, mash the salmon into smaller pieces and set aside.
Brew the tea:
- Add a small amount of Chinese tea (or Japanese green tea such as genmaicha or sencha) to a teapot.
- Rinse once with boiling water and discard the first pour.
- Steep again with fresh hot water for about 5 minutes. Strain the tea into a pot.
Make the broth:
- Add cooked rice into a pot.
- Pour in tea and chicken stock (or stock or choice) and bring to a boil.
- Rinse sour plums, remove the seeds, mash lightly, then add them to the broth.
- Let simmer for 2 minutes, gently breaking up clumped rice.
Assemble the dish:
- Ladle the tea broth with rice into a bowl.
- Top with flaked salmon, crispy seaweed, spring onions, and salmon skin (optional).
Notes
- Choice of tea: Use any Chinese Tea. Jasmine tea is closest to Japanese Green Tea. Avoid Pu’er as it turns the broth too dark and heavy.
- Sour plums: Start with 2 plums and adjust to taste. They provide a refreshing tang that balances the savory broth.
- Rice texture: Break up clumps gently so the grains stay fluffy rather than mushy.
- Crispy skin garnish: Pan-frying or oven-crisping the salmon skin adds crunch and texture, elevating the dish.
- Serving style: Best enjoyed immediately while hot.