Salmon Chazuke (Ochazuke) with Katsuobushi Dashi in 20 Minutes
Chazuke (or ochazuke) is the Japanese answer to a quick bowl of comfort: hot dashi poured over rice, with a few toppings. It takes 20 minutes, uses leftover rice, and the only thing you need to get right is the broth. We use a katsuobushi dashi pack, so the stock is ready in 10 minutes with no measuring of kelp or bonito flakes. This salmon chazuke is the home version of the Salmon Dashi Chazuke we serve in store.
Ingredients
Dashi: 1 Umami - Katsuobushi dashi pack
- 1 Umami - Katsuobushi dashi pack
- 600 ml water
- 1 tsp light soy sauce, plus a pinch of salt to taste
- 2 bowls cooked rice (about 300 g), Japanese short-grain or three-grain
- 1 salmon fillet (about 200 g), skin on
- ½ tsp salt, for the salmon
- 1 sheet nori, cut into thin strips
- 2 spring onions, finely sliced
- 1 tsp toasted sesame seeds
- Optional: 1 umeboshi (pickled plum), a dab of wasabi, or arare rice crackers for crunch
Method
- Salt the salmon. Sprinkle the fillet with ½ tsp salt and leave it for 10 minutes while you make the dashi. This seasons it and draws out moisture so it grills better.
- Make the dashi. Put the katsuobushi dashi pack and 600 ml water in a small pot. Bring to the boil, then simmer for 5 to 10 minutes. Remove the pack. Stir in 1 tsp light soy sauce and taste; add a pinch of salt only if it needs it. Keep the dashi hot.
- Cook the salmon. Pat the fillet dry. Grill or pan-fry skin-side down over medium heat for 4 to 5 minutes, then flip and cook 2 to 3 minutes more until just cooked through. Remove the skin if you like, then flake the flesh into large pieces.
- Build the bowls. Divide hot rice between two bowls. If the rice is from the fridge, reheat it first so the dashi stays hot when poured. Top with the flaked salmon, nori, spring onion and sesame, plus the umeboshi or wasabi if using.
- Pour and serve. Pour the hot dashi over each bowl at the table, about 250 to 300 ml per bowl, so the rice is just submerged. Eat straight away, before the nori softens completely.
Tips and variations
- Keep the dashi light. Chazuke broth should be clean and delicate, not salty. Season after you remove the pack, and under-season rather than over.
- Use leftover grilled fish. Last night's salmon, mackerel or any grilled fish works. The dashi warms it through.
- Ume chazuke. Skip the salmon and use one umeboshi per bowl with nori and sesame. It's the classic late-night version.
- Make it a meal. Add a soft-boiled egg, blanched spinach or a few slices of pickled radish on the side.
- Which dashi pack to use. Katsuobushi gives the bonito flavour that chazuke is known for. For a milder, more neutral broth, use the Daily - Pollack pack instead.
Get the dashi pack
The Umami - Katsuobushi dashi pack is made with kelp, anchovies and bonito flakes, with no added salt or MSG. One pack makes 600 ml of broth in 10 minutes, and a box has 8 packs. We ship anywhere in Singapore for a flat $3.
Shop the Katsuobushi dashi pack
New to dashi? Read what is dashi, browse all dashi packs, or try more dashi recipes. Prefer it made for you? Order the Salmon Dashi Chazuke from our menu.
