Ocha-zuke (A simple dish in which rice with a savoury topping is steeped in hot green tea or stock)

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Broadcast date:September 21, 2012

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Ingredients (Serves 4 )

Tai-chazuke (Ocha-zuke made with sea bream)
・120 g fresh skinned and boneless filet of sea bream of the kind that can be eaten raw sashimi style
・2 negi (Welsh onion)
・300 g steamed rice

(Marinade for the fish)
・2 tablespoons white sesame seeds
・2 tablespoons soy sauce
・A pinch of sugar

(Kombu stock)
・5 g piece of kombu seaweed
・2 cups water
・A little salt
(or 2 cups green tea)

Shake-chazuke (Ocha-zuke made with salted salmon)
・1 filet (80 g) of salted salmon
・1 sheet (10 cm piece) of nori seaweed
・300 g steamed rice
・2 cups green tea

Tarako-chazuke (Ocha-zuke made with salted cod roe)
・2 portions (50 g)  slightly salted cod roe (still in their sacs)
・1 small portion negi (Welsh onion)
・300 g steamed rice
・2 cups green tea


  1. (Tai-chazuke)Place the kombu in a saucepan with 2 cups of water and soak for 30 minutes. Then bring to the boil over medium heat. Simmer gently for 5 minutes, and then remove the seaweed, and lightly season with salt.
  2. Prepare the marinade. Toast the sesame seeds in a frying pan, and then roughly chop with a knife. Mix into a sauce with the soy sauce and sugar.
  3. Cut the sea bream into slices about 6-7 mm thick. Place the slices in the marinade for 5 minutes. Slice the Welsh onion into thin rounds.
  4. Take 4 rice bowls. Half fill each with steamed rice. Lay slices of marinated sea bream over the rice; garnish with the finely chopped Welsh onion. Pour the hot stock over the fish and the rice. Serve immediately. Green tea can be substituted for the stock.
  5. (Shake-chazuke)Toast the salted salmon in a frying pan without using any cooking oil. Lightly brown each side, remove the skin and any bones. Roughly flake with a fork or pair of chopsticks. Use kitchen scissors to cut the nori into 3 cm strips. Fold over the strips and cut into thinner strips.
  6. Prepare 2 cups of green tea.
  7. Take 4 rice bowls. Half fill each with steamed rice. Top with the flaked salmon, and pour the tea over the rice. Garnish with the nori seaweed. Serve immediately.
  8. (Tarako-chazuke)Sear the cod roe in a frying pan over low heat, until the roe has assumed a milky colour. Cut into 1 cm portions.
  9. Slice the Welsh onion into thin rounds.
  10. Prepare 2 cups of green tea.
  11. Take 4 rice bowls. Half fill each with steamed rice. Top with the cod roe and garnish with the chopped Welsh onion. Pour over the green tea. Serve immediately.

Catch of the Day


Ocha-zuke is the name given to a bowl of rice with some kind of savoury topping, which then has hot green tea or stock poured over it.  Any kind of piquant or salty topping can be used, e.g. marinated sea bream, salted salmon, salted cod roe.  A topping of pickled Japanese plums or other Japanese-style pickles provide a lighter dish.  A topping of tempura can be added to provide a more substantial meal.  Nagoya in central Japan is renowned for a dish known as Unagi-mabushi gohan or ‘Eel and rice’.   Slices of eel grilled kabayaki style with a sweet sauce are laid over rice.  The dish is then eaten in a number of different ways: first, as is without any accompaniments; second, with garnishes in the form of chopped Welsh onion or grated wasabi (Japanese horseradish); and third, ocha-zuke style with green tea or stock poured over it.

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