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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s prepare the salted salmon fillet.

  • Remove the excess moisture with a paper towel.

  • Sprinkle the sake on both sides to cover the fish smell.

  • We recommend to do this process as soon as possible after purchasing the salmon.

  • Before cooking, remove the sake with a paper towel.

  • Place the fillet into a heated pan and sauté on medium heat.

  • Remove the fat thoroughly with a paper towel.

  • This will prevent the fat from scorching and smoking.

  • Sauté until brown and flip it over.

  • Reduce the heat and sauté the other side thoroughly.

  • When both sides are browned, remove the fillet.

  • When cooled, completely remove the skin and bones.

  • Roughly crumble the fillet.

  • Let’s toast the sesame seeds.

  • Put the toasted sesame seeds into a heated pan.

  • Thoroughly roast the seeds over low heat while occasionally shaking the pan.

  • Feel the seeds with your fingers.

  • If they are hot, remove and put the sesame into a suribachi mortar.

  • Coarsely grind the seeds with a surikogi pestle.

  • This will help you absorb their nutrients.

  • Let’s cut the toppings for the Ochazuke.

  • Cut the shiso leaves lengthwise in half.

  • Stack the leaves and chop into fine strips with diagonal cuts.

  • Cut the mitsuba parsley into about 3 inch lengths.

  • Line them up and chop into fine pieces.

  • Cut the takana-zuke, pickled takana greens, into manageable pieces as well;

  • line them up and chop finely.

  • Remove the stone of the umeboshi, pickled Japanese plum.

  • Chop up the umeboshi flesh with a knife, making umeboshi paste.

  • Let’s make the Ochazuke.

  • Pour hot water into a tea pot to warm it up.

  • Lightly place the hot steamed rice into a rice bowl.

  • Sprinkle on the crumbled toasted nori seaweed.

  • Place the crumbled salmon fillet onto the center of the rice.

  • Then place the ikura shoyu-zuke, marinated salmon roe, next to the fillet.

  • Sprinkle on the chopped mitsuba parsley

  • and toasted sesame seeds.

  • Discard the hot water

  • and put hojicha tea leaves into the warmed tea pot.

  • Pour hot water into the pot and allow to sit for just under a minute.

  • Pour the hojicha tea into the bowl.

  • Add the wasabi to taste.

  • Next, let’s make another type of Ochazuke.

  • Lightly place the hot steamed rice into a rice bowl.

  • Sprinkle on the chopped takana-zuke.

  • Place the chopped shiso leaves,

  • shirasu whitebait

  • and umeboshi onto the center of the rice.

  • Sprinkle on the toasted sesame seeds.

  • Pour hot water into the tea pot again

  • and pour the hojicha tea into the bowl.

  • There is no need to add extra salt to this Ochazuke,

  • since umeboshi, shirasu and takana-zuke contain enough salt.

  • You can also enjoy the Ochazuke with regular green tea instead of hojicha tea.

  • This is the perfect meal after drinking or when you want to grab a quick snack.

  • The degree of saltiness of Ochazuke depends on your choice of toppings

  • so you may need to add extra salt to taste.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 fillet tea rice sesame remove salmon

How to Make Ochazuke

  • 47 11
    阿多賓 posted on 2013/09/19
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