ICC Sanma Kabayaki & Nagatanien Ochazuke

Cuisine:

Japanese

Fish Type:

Meal Type:

Lunch

Time:

10 minutes

Ochazuke: Rice, Tea, Tinned Fish, and Comfort

A warm and comforting Japanese rice dish, ochazuke combines simple ingredients with layers of umami. Traditionally, ochazuke is often made with leftover rice, as the hot tea softens up the grains while releasing the flavor of the toppings.

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This version is elevated with grilled pacific saury in a sweet soy glaze for a deeply satisfying meal. We used ICC Sanma Kabayaki from our March 2025 Tinned Fish Club Box, and shipped a kabayaki saury again in our February 2026 box. We list it at ten minutes, but if you're preparing the rice as well, leave a bit more time.

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Tinned Fish Ochazuke Ingredients

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1 serving leftover white rice. (Or cook it fresh if you'd like!)
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1 packet Nagatanien Ochazuke seasoning (Available widely.)
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150 ml (⅔ cup) hot water or green tea.
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1 portion Sanma Kabayaki--grilled pacific saury in sweet soy sauce.
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Additional seasonings as you choose.

Instructions for Making Tinned Fish Ochazuke

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Put on a pot of tea. We suggest green tea, as we find it allows the other flavors to shine.
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Place the leftover rice in your favorite bowl. (If it's fridge cold, you might want to warm it up slightly. Or, you might be making new rice for this one.)
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Sprinkle the ochazuke seasoning evenly over the rice.
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Pour hot water or green tea (150 ml / ⅔ cup) over the rice and seasoning.
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Let it sit for about 60 seconds, allowing flavors to meld.
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Gently stir.
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Top with Sanma Kabayaki.
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Serve warm and enjoy!