Cook: Ochazuke (Rice in Tea)
Whenever I was sick, my mom would make ochazuke. This is also a great dish when the weather turns cold and you’re craving a warm bowl of rice and soup. Ochazuke is simply rice steeped in green tea, dashi or plain hot water. It’s finished with a variety of Japanese seasonings like furikake nori (rice sprinkles, as I like to call them), umeboshi (fermented plums), onsen eggs, salmon and/or vegetables. This recipe calls for salmon to add some savory protein, but you can choose any toppings that you’re craving.
Ingredients:
Perfectly cooked rice - see recipe here
A pot of green tea, I prefer genmaicha green tea. It’s made with toasted brown rice and offers more of a deep, nutty flavor. I always have a box of this brand in my pantry.
Ochazuke seasoning - this brand is my favorite!
Umeboshi - pickled Japanese plums, you can find these in your local Asian market.
Roasted salmon - simply roast salmon with some sesame oil and use as a topping. You can omit or use any kind of protein you’d like, sesame tofu would be delicious.
Ginger - either the pink (the kind served at sushi restaurants as a side, next to the wasabi) or red kind.
Other toppings you can include are soft-boiled or hard-boiled eggs, bok choy or spinach. The possibilities are endless!
Directions:
Make your green tea, dashi or boil regular hot water.
Pour into a bowl with 1-2 scoops of hot rice. Add in 1/2 packet of the ochazuke mix.
Top with all your favorite toppings!
