In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food. It can be as simple as green tea poured over steamed rice, but it’s often embellished with flaked fish or other toppings to make it more substantial. This version borrows from another Japanese classic: fish glazed with a miso-mirin mixture and quickly broiled. Be sure to use loose-leaf green tea; it’s typically higher quality than the bagged kind.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We experimented and cooked this on the grill. He didn’t use direct heat. It was the first time my husband had a miso glazed dish. He loved it. I did add a bit of brown sugar to the glaze...a personal preference for less salty taste. We used an Antartic salmon we hadn’t tasted before. It was delicious. Served with a stir fry of mushrooms, green beans, yellow pepper and bok choy. This will be a repeat.
Made the rice the day before. Make sure your rice is individual grains and not lumpy. We literally had it done within 10 min. The miso mirin sauce was excellent. Will try again and serve it to friends.
Didn't make rice but salmon was outstanding!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?