Ochazuke recipe
Ochazuke is a comforting Japanese dish in which hot tea is poured over rice topped with various toppings. Here, a fragrant sencha adds a delicate, vegetal touch, sublimated by the acidity of the umeboshi and the crunch of the puffed rice.
It's often served with tsukemono (fermented or pickled vegetables), umeboshi (fermented and salted Japanese apricots similar to sour plums) and other condiments.
Discover this quick and easy recipe that combines 2 essential ingredients of Japanese gastronomy: rice and tea!
- Prep Time
- 10 minutes
- Servings
- 1 portion
- Category
- Salty, vegetarian
Ingredients
- 1 bowl cooked Japanese rice (preferably cold or at room temperature)
- 1 nori leaf, cut into thin strips
- 1 umeboshi (Japanese salted plum)
- 200 ml hot sencha tea
- 1 tbsp. puffed rice balls
- Some tsukemono
- ½ tsp. soy sauce (optional)
- ½ teaspoon sesame seeds (optional) or furikake
Directions
- Heat the water and brew the sencha tea in a cup or teapot, following the recommended brewing time (generally 1-2 minutes to avoid bitterness). The tea should be hot but not boiling.
- Arrange the cooked rice in a bowl, airy and fluffy. Make a small indentation in the center to hold the umeboshi, which will add an acidic, savory note to the dish.
- Sprinkle with thin slices of nori (dried seaweed) for an umami touch and puffed rice balls for a little crunch.
- Gently pour the hot tea over the rice, making sure the heat is evenly distributed. This should create a light infusion that permeates the rice while retaining its texture.
- Add a touch of soy sauce for salt, then sprinkle with toasted sesame seeds for extra texture and a nutty taste. You can also season with a little yuzu or sriracha.
- Serve with tsukemono (Japanese pickles) for a crunchy, tangy note, perfectly balancing the sweetness of the rice and the warmth of the tea. A delicious, quick and comforting meal!
