Ochazuke is one of Japan's traditional and popular ways to enjoy rice. The flavor and color of Japanese tea embody the essence of Japan, making it an appetizing dish.
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What is Ochazuke?
Ochazuke is a dish made by pouring flavorful liquid over rice, such as Japanese tea or dashi broth. "Ocha" means Japanese tea, and "zuke" refers to soaking. Typically, warm liquid is used, which helps warm the body.
For Japanese people who drink Japanese tea on a daily basis 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 that complement rice, or when one wants to enjoy rice without any other accompaniments. I encourage you to give it a try and experience the full flavor of Japan.
Is Japanese tea necessary?
Although the name may suggest otherwise, ochazuke can also be made without using Japanese tea (ocha). This recipe uses sencha tea leaves (green tea leaves), but in Japan, ochazuke made with dashi broth is just as common. Ochazuke using dashi is also known as "Dashi Chazuke."
The recipe using Japanese tea makes it easy to prepare, while the one using dashi is more authentic. Both versions offer distinct flavors, so I recommend trying them out.
To learn more about making "Dashi Chazuke," please refer to this linked page.
Type of tea used
When making this dish with Japanese tea, 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 and variations
When making ochazuke, it is common to add toppings such as bubu arare (tiny Japanese rice crackers), shredded nori seaweed, toasted sesame seeds, mitsuba (Japanese parsley), and shiso leaves (perilla leaves). Wasabi is also often added as a condiment. Additionally, it is also common 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 and texture, so if you want to make ochazuke simply, you don't necessarily need to add toppings. Feel free to experiment according to your preference.
Ingredients
- 5.6 oz. (160g) cooked Japanese white rice
- 2 tsp sencha tea leaves (green tea leaves) Hojicha tea leaves (roasted green tea leaves) or genmaicha tea leaves (green tea leaves blended with brown rice) can be substituted.
- ⅚ cup (200ml) water
- ¼ tsp salt
Toppings (optional):
- 1 tsp bubu arare (tiny Japanese rice crackers)
- 1 tsp shredded nori seaweed
- ½ tsp wasabi
Step-by-step instructions
🕒 Total 5 mins
Step 1
Put sencha tea leaves into a teapot. Bring water to a boil and pour it over the tea leaves. Cover the teapot and let it steep for about 1 minute (following the instructions on your tea package).
Step 2
Sprinkle salt on top of the rice in each bowl and pour enough tea to cover about ¾ of the rice. Then, add bubu arare, shredded nori, and wasabi according to your preference.
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, eliminate the chalky odor. This can be done by removing or lifting the lid of the kettle and boiling the water for 3-5 minutes.
- When using mineral water, it is best to choose soft water with low hardness. Water suitable for Japanese tea is considered to have a hardness level between 30 and 80 ppm. If the water has a high level of hardness, it can make the tea taste bland and weaken its aroma.
- Brew the Japanese tea at the appropriate temperature. For sencha, it is best to use water between 158-176°F (70-80°C) to bring out the better 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
- 5.6 oz. (160g) cooked Japanese white rice
- 2 tsp sencha tea leaves (green tea leaves) Hojicha tea leaves (roasted green tea leaves) or genmaicha tea leaves (green tea leaves blended with brown rice) can be substituted.
- ⅚ cup (200ml) water
- ¼ tsp salt
Toppings (optional):
- 1 tsp bubu arare (tiny Japanese rice crackers)
- 1 tsp shredded nori seaweed
- ½ tsp wasabi
Instructions
- Put sencha tea leaves into a teapot. Bring water to a boil and pour it over the tea leaves. Cover the teapot and let it steep for about 1 minute (following the instructions on your tea package).
- Sprinkle salt on top of the rice in each bowl and pour enough tea to cover about ¾ of the rice. Then, add bubu arare, shredded nori, and wasabi according to your preference.
Notes
- It is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
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