O-cha-zuke… tea on rice.

Ochazuke, the Japanese tea soup.

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! Click here (later today) to see other challengers’ dishes and 3 recipes.

As you may know it, I already had a number of recipes with tea as an ingredient (don’t click on photos) :

click here for savory dishes with tea.
click here for sweets with tea.

That’s something people prepare quickly for a light dinner. Or after a long night of drinking, before letting the guests go back home, you feed them a hot bowl. There is a nasty story about it. People of Kyoto are said to be very well mannered, you know, so they avoid saying things directly and harshly. Hypocritical ? nah… Let’s say you are invited in their home, and after a while, they think you should leave, they won’t tell it. They will ask if you’d like to eat an ochazuke. And if you are polite, you say : “No, no, I am soooo sooooorry, but I have to leave now.”.

You need cooked rice (here genmai, brown rice) and stuff to garnish : sesame seeds, leaves of kikuna (chrysanthemum), ribbons of nori seaweed…

A small slice of salmon. It is salted, not smoked, not dry. We can buy it this way here. It can be kept longer than fresh but still needs refrigeration. No need to soak it, it’s not so salty. Just don’t add salt in the rest of the dish.
I grilled it under the broiler.

Tenkasu are crumbs of tempura.

Everything in the bowl…

Just pour hot Japanese green tea. This time I have a mix of sencha (green tea leaves) and matcha (green tea powder).

8 thoughts on “O-cha-zuke… tea on rice.

  1. This is my number one favorite dish all my life. I grew up with it but not as fancy as yours– just the furikake (green, yellow, and red) packets. I used to pretend that the tea was the ocean, the rice was the island, the rice crackers were the tree trunks, the seaweed was the leaves, and the green salty sprinkles were in the grass. A terrible hurricane destroyed everything, and I ate it up. 🙂

    • That’s a fun way to eat it. I have often eaten the “packet version” at work. In Winter, I didn’t want a cold bento. That required no preparation in the morning, and there is always hot tea in workplaces.

  2. I make this once in a while. I re-hydrate the wakame in green tea to give it another layer of flavor, but I don’t add enough green tea to totally submerge the rice.

  3. This is a beautiful soup that I have not heard of before – so thanks for making it for the challenge. It sounds delicious! I always have some leftover rice in the fridge, so this would make a really quick dinner. Thanks for taking part this month!

  4. Pingback: GOHAN Japanese rice, A to Z « GOURMANDE in OSAKA

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