Ochazuke is a traditional Japanese dish that enhances the flavor of rice and makes it more enjoyable to eat. The tea flavor and color give it a distinctly Japanese taste and stimulate your appetite.
It is surprisingly easy to prepare, so I highly recommend trying the charm of ochazuke at least once!
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What is Ochazuke?
Ochazuke is a dish made by pouring a liquid, such as tea or dashi broth, over cooked rice before eating. Ocha means tea, and zuke is to soak. Typically, warm liquid is used, which makes the rice fluffy and warms the body.
For Japanese people who drink tea on a daily basis, ochazuke is a very quick and easy dish to prepare. It is often made when leftover rice when there are no accompanying dishes, or when one wants to enjoy rice without any side dishes. It is a simple yet delicious dish that you should definitely try!
Is tea necessary?
Although the name may suggest otherwise, ochazuke can be made without using tea. The recipe shared on this page uses sencha tea leaves (green tea leaves), but in Japan, ochazuke made with dashi broth (known as Dashi Chazuke) is actually more commonly consumed.
The recipe using tea makes ochazuke easy to prepare, while the one using dashi is more authentic. Both versions offer distinct flavors, so it's worth trying them out.
To learn more about "Dashi Chazuke."
Type of tea used
When making ochazuke with tea in Japan, it is customary to use sencha (green tea), hojicha (roasted green tea), or genmaicha (brown rice tea). Although it is possible to use other types of tea, it is recommended to choose a tea that is not too strong in flavor so that you can fully enjoy the taste of the rice while complementing the flavor of the tea.
Toppings
To make ochazuke look more presentable, it is common to use toppings such as bubu arare (tiny Japanese rice crackers), nori seaweed, toasted sesame seeds, mitsuba (Japanese parsley), and shiso leaves (Japanese herb). Wasabi is also often added as a condiment. Additionally, it is standard to add salmon to make Salmon Chazuke or umeboshi (salt pickled plums) to make Ume Chazuke.
However, these toppings are used to enhance the flavor, texture, and appearance of ochazuke. If you want to make ochazuke simply, you don't have to add any toppings at all. It all depends on your preference.
Ingredients
- 6 oz. (170g) cooked Japanese white rice
- 2 tsp sencha tea leaves (green tea leaves)
- ⅘ cup (200ml) water
- ⅛ tsp salt
- 1 tsp bubu arare (tiny Japanese rice crackers) (optional)
- 1 tsp shredded nori seaweed (optional)
- ½ tsp wasabi (optional)
Sencha tea leaves can be substituted with hojicha tea leaves (roasted green tea leaves), genmaicha tea leaves (green tea leaves blend with brown rice) or dashi broth. If a recipe calls for dashi, please refer to this page.
Step-by-step instructions
🕒 Total 5 mins
Step 1
Put the sencha tea leaves into the teapot. Bring the water to a boil and pour it over the tea leaves in the pot. Cover the pot and let it steep for about 1 minute (follow the instructions on your tea package).
Step 2
Sprinkle salt over the rice and pour enough tea over it to cover about ¾ of the rice. Then, add bubu arare, shredded nori, and wasabi on top.
To Store
It is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
Tips on how to make it more delicious
You don't need any special tips to make ochazuke, but here are some suggestions to make it even more delicious (none of them are necessary).
- When using tap water, get rid of the chalky odor. This can be done by removing or lifting the lid of the kettle and boiling the water for 3-5 minutes to eliminate the odor.
- When using mineral water, it is best to choose a soft water with low hardness. Water that is suitable for Japanese tea is considered to have a hardness level between 30 and 80 degrees. If the water has a high level of hardness, it can make the tea taste bland and weaken its aroma.
- Brew the tea at the appropriate temperature. For sencha, it is best to use water between 158-176°F(70-80°C) to bring out the best flavor, while hojicha and genmaicha should be brewed with water between 194-212°F (90-100°C).
Recipe Card
Ochazuke (Japanese Tea over Rice)
Ingredients
- 6 oz. (170g) cooked Japanese white rice
- 2 tsp sencha tea leaves (green tea leaves)
- ⅘ cup (200ml) water
- ⅛ tsp salt
- 1 tsp bubu arare (tiny Japanese rice crackers) (optional)
- 1 tsp shredded nori seaweed (optional)
- ½ tsp wasabi (optional)
Instructions
- Put the sencha tea leaves into the teapot. Bring the water to a boil and pour it over the tea leaves in the pot. Cover the pot and let it steep for about 1 minute (follow the instructions on your tea package).
- Sprinkle salt over the rice and pour enough tea over it to cover about ¾ of the rice. Then, add bubu arare, shredded nori, and wasabi on top.
Notes
- Sencha tea leaves can be substituted with hojicha tea leaves (roasted green tea leaves), genmaicha tea leaves (green tea leaves blend with brown rice) or dashi broth. If a recipe calls for dashi, please refer to this page.
- It is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
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