Ochazuke

Limpin’ Along for Lunch: Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.

Since it’s the 22nd, and also a Friday, I am…doubling up again for The Recipe ReDux and Foodie Friday (this really just means tons and tons of food ideas for you to peruse this weekend!)!

Here’s my contribution!

Spiny McSpinerson is making another appearance!

If you’ve never had ochazuke (茶漬け; also called chazuke), now would be a great time to try it out! It’s not as complicated as it sounds! Ochazuke is a Japanese dish that’s made by pouring green tea, dashi, or hot water, over cooked rice, which is then coupled with savory toppings. It’s super easy to make, and is also a great way to use up leftover rice!

One cloudy weekend morning, I met up with two of my favorite people in the morning so that we could make this (and some other things, e.g. Ginger Milk Tea, fruit salad [as seen on IG] and Parmesan Roasted Carrots [as seen on IG]) before I ran off again to the opposite coast. We were definitely super-stuffed by the time we finished everything, but ah, everything was so tasty!

If you’d like to make this for an “on-the-go” sort of recipe, just pack up the rice, fish and other toppings in a tupperware (or your container of choice) and keep some tea in a thermos (or my personal favorite, a Hydroflask [affiliate link])!

Ochazuke (茶漬け)

Print Recipe

Ochazuke

Prep Time7 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: easy, healthy, quick

Servings: 3 servings

Ingredients

• 1/2 lb. salmon fillet
• sprinkle of sea salt
• dash of soy sauce to taste
• 2 cups cooked rice
• roasted black sesame seeds to taste
• nori to taste
• 2-3 stalks fresh green onion sliced
• matcha green tea or your choice of tea

Instructions

• Sprinkle sea salt on salmon fillet. Add a dash of soy sauce and set aside for ~10 minutes.
• Cook salmon in skillet on medium-high heat until it flakes easily.
• Add tea leaves (or tea bag) to a pot and heat water to appropriate temperature before pouring it into the pot. Let steep for 3-5 minutes (or follow the package instructions).
• Add cooked rice into bowls and top with shredded salmon, nori, sesame seeds, and green onion. Pour the tea until it covers about half the rice. Add more soy sauce, if desired.
• Serve hot!

End-of-Week-ish Recap!

• I’ve been crazy-busy lately, so you get a fun little survey–check out the ABCs of Fairyburger! :P
• I’m just about 2 months behind on being up to date with my “Day in the Life” posts, but I’m slowwwwwly catching up! I only have 2 more to write about before I actually get to the one I’m currently on right now! Til then, check out what Pediatric Neurosurgery was like!

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Jess | blog | facebook | instagram | pinterest | twitter | bloglovin‘

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• Come at me with your go-to healthy + portable lunch recipe!
• What do you like having for a leisurely lunch?