Sea Bream Ochazuke (Tai Chazuke)

Sea bream, known as “tai” in Japanese, is considered an auspicious fish often served at celebrations. When transformed into ochazuke, this delicate white fish creates an elegant dish that balances subtle flavors with comforting warmth.

This recipe elevates the humble ochazuke into something special while maintaining its soul-soothing qualities.

Ingredients

For the Sea Bream:

• 1 sea bream fillet (about 6 oz/170g), skin on
• 1 tablespoon sake
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil

For the Dashi Broth:

• 2 cups water
• 1 piece kombu (dried kelp), about 3×3 inches
• 1/2 cup bonito flakes (katsuobushi)
• 1 tablespoon light soy sauce (usukuchi)
• 1 teaspoon mirin

For Serving:

• 2 cups cooked Japanese short-grain rice, warm
• 2 tablespoons mitsuba leaves (Japanese parsley) or chopped green onions
• 1 sheet nori seaweed, cut into thin strips
• 1 tablespoon toasted white sesame seeds
• 2 teaspoons wasabi paste
• 2 tablespoons bubu arare (tiny rice crackers)
• Yuzu peel or lemon zest for garnish (optional)

Instructions

Prepare the Sea Bream:

1. Pat the sea bream fillet dry with paper towels
2. Sprinkle both sides with salt and let sit for 10 minutes
3. Rinse the fillet and pat dry again
4. Rub with sake on both sides
5. Heat a non-stick pan over medium-high heat with vegetable oil
6. Place the fillet skin-side down and cook for about 3-4 minutes until the skin is crisp
7. Flip and cook for another 2 minutes until the fish is just cooked through
8. Remove from heat and gently flake the fish, removing any bones you find
9. Set aside and keep warm

Make the Dashi Broth:

1. In a medium pot, add water and kombu
2. Heat slowly over low heat for about 10 minutes (do not boil)
3. Remove the kombu just before the water boils
4. Add bonito flakes and turn off the heat
5. Let the bonito flakes sink to the bottom (about 2 minutes)
6. Strain the broth through a fine-mesh sieve lined with cheesecloth
7. Return the strained broth to a clean pot
8. Add soy sauce and mirin, then bring to a simmer
9. Keep hot until ready to serve

Assemble the Ochazuke:

1. Divide the warm rice between two serving bowls
2. Place the flaked sea bream on top of the rice
3. Arrange nori strips, mitsuba or green onions around the fish
4. Place a small dab of wasabi on the side of each bowl
5. Sprinkle with sesame seeds
6. Pour the hot dashi broth over everything
7. Top with bubu arare and yuzu/lemon zest if using
8. Serve immediately while hot

Chef’s Tips

• Fish selection: While sea bream is traditional, this recipe works beautifully with snapper, sea bass, or even salmon if sea bream isn’t available.
• Skin crispness: For extra texture, make sure the skin is very crisp when cooking the fish, as it will soften slightly when the broth is added.
• Rice options: While white Japanese rice is traditional, try brown rice or mixed grains for extra nutrition and texture.
• Seasonal touches: Add seasonal vegetables like thinly sliced asparagus in spring or mushrooms in fall.
• Temperature balance: The rice should be warm and the broth very hot but not boiling for the perfect temperature contrast.

This sea bream ochazuke offers a wonderful balance of delicate fish flavor, umami-rich broth, and comforting rice. It’s elegant enough for guests yet simple enough for a restorative weeknight meal.

The dish exemplifies the Japanese philosophy of letting quality ingredients shine through minimal preparation, creating a harmonious whole greater than the sum of its parts.