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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.


You Also Need:

  • tea pot with filter sieve (or tea leaves put in a disposable tea bag)


  1. 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.
  2. 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.
  3. To serve, pour 120ml freshly brewed hot tea over the rice. Stir gently to dissolve the granules and serve immediately.

Cooking Note(s)

  1. 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).
  2. Eat this immediately, otherwise the rice will soak up all the broth in no time.
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2 comments on “Umeboshi Ochazuke”

  1. 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!

  2. 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

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