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Ochazuke with Sea Bream

Prep Time:

20 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

Ochazuke is generally regarded these days as a fast food and a way to use up some old rice. But it wasn't always like this. I like to think that this dish, using sashimi grade sea bream, restores ochazuke to its former glory as a high end dining experience.


350g cooked rice

150g fresh sea bream (sashimi grade)

2 tbsp white toasted sesame seeds, (roughly ground if you prefer)

2 tbsp mirin/honteri

2 tbsp + 1 tsp soy sauce

400ml water

1 tsp Japanese dashi granules

1/2 tsp salt

1 nori sheet

3 shiso leaves

a little wasabi


fillet the sea bream diagonally in 3 - 4mm thick slices

combine the sesame, soy sauce and mirin in a dish or bowl. marinade the sea bream at least for 5 mins but ideally up to 30 minutes

cut the nori sheet into small shreds for topping

slice the shiso leaves into shreds

put 1/2 the cooked rice in each serving bowl

sprinkle the shredded nori over the rice

top each bowl with 1/2 of the sea bream

garnish each bowl with some oba shreds and a piece of wasabi 

to make the broth:

combine the water, dashi granules, soy sauce & salt in a small pan and bring to the boil

pour the dashi over the bream & rice.

your dish is now ready. serve immediately

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