Bake the salted salmon fillet (shiojake) at 400F degree for 25 minutes. If you’re using regular salmon, season the salmon with salt and set aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.

Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small teapot.

Ochazuke with Tea: Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour it into the pot. Set aside for 1-2 minutes (follow the directions on your teabag).

Now serve the cooked rice in the serving bowl. Place the shredded salmon and sprinkle the rice cracker, nori, and sesame seeds on top.

Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and wasabi. Enjoy!

Ochazuke with Tea: Pour the tea until it covers half of the rice and top with mitsuba and wasabi. Add soy sauce if you like.