Ocha-Zuké

May 12, 2021 | Recipes

Ocha-Zuké お茶漬け

Ocha-zuké, rice moistened with green tea broth, is Japanese comfort food at its most basic – a reliable stand-by that can be quickly assembled as hunger, or the mood, dictates. A delicious way to enjoy leftover rice, ocha-zuké is a favorite, late night snack of college students pulling all-nighters, salaried workers after a night of barhopping, and housewives after a disappointing restaurant luncheon with friends.

Variations abound. A Master Recipe for making several versions of ocha-zuké is provided here. One features Seasoned Salmon Flakes another sour plum (uméboshi) and yet another Second Chance Tea Topping… all are moistened with kelp-enriched tea broth.

 

Kelp-Enriched Tea Broth

昆布汁茶 Kombu-Jiru Cha

Tea Broth is an essential component of all ocha-zuké dishes. Most often the broth is made with just leaf tea, steeped in moderately hot (NEVER boiling) water. However, brewing any leaf tea with kombu-jiru (instead of very warm water) can really enhance the outcome. Download instructions for making Kelp-Enriched Tea Broth.

Depending upon the choice of tea, the color and character of the broth changes. SEN CHA  煎茶 makes a pale celadon broth with a delicate grassy-herbal aroma. GENMAI CHA  玄米茶 makes an amber-tinged green broth with a rice-cracker like flavor. HŌJI CHA  焙じ茶 makes an earthy-colored broth with a decidedly roasted flavor.

 

Chawan Mushi (Steamed Egg Custards)

Chawan Mushi (Steamed Egg Custards)

Silky, savory egg custards called CHAWAN MUSHI 茶碗蒸し are served in cups with a spoon. The egg and dashi mixture is delicately seasoned with mirin and light-colored soy sauce. Various tidbits such as mushrooms, ginko nuts, chicken, shrimp or kamaboko (fish sausage) can...

Autumnal Culinary Pleasure: SANMA

Autumnal Culinary Pleasure: SANMA

The Japanese speak of aki no mikaku (autumnal eating pleasures). Of the many foods placed in that category, a slender, sleek, and steely-colored fish called sanma (Pacific saury; Cololabis saira 秋刀魚) has always been considered shomin no aji, or "food for the masses."...

Eat to Beat the Heat

Eat to Beat the Heat

  The Japanese have long believed that foods beginning with the syllable “U" (written” う in hiragana), have special beat-the-heat properties. Most famous is UNAGI (eel, rich in vitamin B1) known as an antidote for summertime lethargy. The current custom of eating...

MA-GO-WA-YA-SA-SHI-I

MA-GO-WA-YA-SA-SHI-I

  MA-GO-WA-YA-SA-SHI-I(Grandchildren are kind) This acronym helps speakers of Japanese remember the names of food groups that support a healthy diet. Each of the seven sounds represents a food group, while the total spells out a lovely adage (lauding the kindness of...

Recent Posts & Projects