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Umeboshi Ochazuke
Umeboshi Ochazuke (Japanese Tea Rice) Recipe
This recipe use an ochazuke instant premix pack as a shortcut. You can also easily make the ochazuke mix yourself – recipe in the cooking note below.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 80g cooked Japanese rice (I’m using Japanese multigrain rice)
- 1 single-serve sachet ochazuke premix see cooking note 1 to make your own
- 1 umeboshi (dried pickled plum) pitted & diced
- 1 tbsp ikura optional
- 1 tbsp Japanese scallion (negi) thinly sliced
- 1 tsp Japanese tea leaves (such as hojicha)
You Also Need:
- tea pot with filter sieve (or tea leaves put in a disposable tea bag)
Directions:
- Prepare the bowl. In a rice bowl, add the cooked rice. Sprinkle the ochazuke mix sachet evenly over the rice. Then top with umeboshi, ikura and scallions.
- Make the tea. Add tea leaves into the filter sieve of the tea pot. Pour boiling water into the tea pot and let it brew for 1 minute.
- To serve, pour 120ml freshly brewed hot tea over the rice. Stir gently to dissolve the granules and serve immediately.
Cooking Note(s)
- If you don’t have instant ochazuke mix, you can make your own ochazuke mix: 1/2 tbsp shredded seaweed, 1/2 tsp dashi granules & 1 tsp tiny rice cracker (bubu arare, which can be purchased from Japanese supermarkets).
- Eat this immediately, otherwise the rice will soak up all the broth in no time.
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I have only used oolong tea to make something similar with rice and fish. Love this version with fish roe and green tea. A healthful and delicious meal!
So, you are a tea person. I am more a coffee person. Haha, alas, something different btw you and me. It’s the hot beverage! lol
Actually, a tea dish I always wanted to try at home is Hakka thunder tea rice. Waiting for you to make cos it’s too much work for me and I can’t find some of the ingredients over here