Ochazuke (Japanese Tea over Rice)

Ochazuke is a traditional and popular way to enjoy rice in Japan. The flavor and color of Japanese tea embody the essence of Japanese culture, making it a comforting and appetizing dish.

Ochazuke is a traditional Japanese dish made by pouring a flavorful liquid, such as Japanese tea or dashi broth, over rice. "Ocha" means Japanese tea, and "zuke" refers to soaking, so this dish is called "ochazuke" because the rice is soaked in tea (or another liquid). Typically, a warm liquid is used, which helps warm the body.

For Japanese people who drink tea daily and always have it on hand, this dish can be a very quick and easy meal to prepare. It is often enjoyed when there are no side dishes to accompany the rice, or when one simply wants to enjoy rice on its own. Give it a try and experience the traditional flavor of Japan.

Although the name might suggest otherwise, this dish doesn’t necessarily have to include Japanese tea (ocha). This recipe uses sencha green tea, but in Japan, ochazuke made with dashi broth is just as common. It is also known as "dashi chazuke."

The tea-based version is easy to prepare and more traditional, while the dashi-based one offers a more refined flavor. Both versions have distinct tastes, so I recommend trying them both. This recipe features the tea-based version, and for more information about the dashi-based version (Dashi Chazuke), please refer to the linked page.

When preparing ochazuke with Japanese tea, it is customary to use sencha (green tea), hojicha (roasted green tea), or genmaicha (green tea with roasted brown rice). Although you can use other types of tea, it is best to choose one that is not too strong in flavor, so you can fully enjoy the taste of the rice while still complementing the tea's character.

If you want to enjoy this dish with a vibrant green appearance, I recommend using sencha. For a uniquely mild flavor, hojicha and genmaicha are excellent choices.

Ochazuke can be enjoyed on its own, but in Japan, it is also common to enhance it with a variety of toppings. Some popular options include:

• Bubu arare (tiny Japanese rice crackers)
• Shredded nori seaweed
• Mitsuba (Japanese parsley)
• Shiso leaves (perilla)
• Wasabi

Adding these toppings changes the flavor, texture, and appearance of the dish. You can also top it with ingredients like grilled salmon flakes or umeboshi (salt-pickled plums), creating variations known as "sake chazuke" (salmon ochazuke) and "ume chazuke" (umeboshi ochazuke).

If you want to make this dish in a simple way, you don't need to use any toppings at all. Feel free to experiment based on your preferences.

Ingredients

Instructions

Step 1
Put sencha tea leaves into a teapot. Bring the water to a boil, then let it cool for a few minutes until it reaches 158-176℉ (70-80°C) before pouring it over the tea leaves. Cover the teapot and let the leaves steep for about 1 minute (or follow the instructions on your tea package).

Step 2
Sprinkle salt over the rice in individual bowls, and pour in enough tea to cover about ¾ of the rice. Then, add your preferred toppings, such as bubu arare, shredded nori seaweed, and wasabi, to taste.

To store

This dish is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.