Ochazuke (Rice with Tea)

Name: Ochazuke (Rice with Tea)
Total time: 8 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 bowl Hot cooked rice; 180 ml Freshly brewed green tea (or light kombu dashi); 1 Umeboshi (pickled plum); 1/2 sheet Toasted nori, torn or shredded; 1 tsp Toasted sesame seeds; to taste Wasabi and rice crackers (arare), optional; to taste Salt or a splash of soy sauce

Hot green tea or light broth poured over rice with savory toppings — a soothing, restorative bowl for the end of the day.

Fuente

Receta de Japanese home kitchens · 🏠 Cocina casera

Japanese home-style / 日本の家庭料理 — Pouring liquid over rice dates in Japan to the Heian period; from the Edo period green tea became the favored choice for its aroma, and ochazuke grew into a quick, comforting meal for busy workers.

Background on Wikipedia ↗

Watch it being made · 3 videos

Honest Food Talks Sudachi | Japanese Recipes | Yuto Omura Sudachi | Japanese Recipes | Yuto Omura

⏱ 8 min🍽 1 porciones🔥 250 kcal🇯🇵 Japón

VeganoVegetarianoSin lácteosSin frutos secos

Pasos

Mound the hot rice in a deep bowl and place the umeboshi in the center.
Scatter the nori and sesame over the top, adding a dab of wasabi if you like it sharp.
Brew the green tea fresh and hot, keeping it just under a rolling boil so it doesn't turn bitter.
Pour the tea gently around the edge of the bowl until it comes about halfway up the rice.
Season with a little salt or soy, and eat right away while the broth is hot and the nori still fragrant.

💡 Consejos

Green tea keeps it fully plant-based; a light dashi makes it rounder and more savory.
It began as a thrifty way to enjoy leftover rice — any savory topping works.
Grilled salmon flakes or seasoned cod roe make a classic non-vegetarian version.