Ochazuke (Rice in Green Tea)
It was a beautiful day here in the prairie, sunny with temperatures in the high 60′s. The perfect kind of day for a fun outdoor activity. After a late breakfast, I was thinking of a quick and light lunch so that we can have the rest of the afternoon free for our activity.
One of the quick meals that Ro-Ri San and I enjoy is Ochazuke which is rice in green tea. It is said to be a Japanese comfort food and is taken as a snack or a light meal. There is very little cooking to be done – just cook some white rice and make a pot of genmaicha. The rice and tea are normally accompanied by some seaweed, pickles, and furikake (rice shakes). A handy condiment tray that holding jars of soy sauce, sesame seeds, and shichimi togarashi (7 spice chili pepper) can be used to further flavor the dish.
Genmaicha is green tea combined with roasted brown rice. A few grains of popped rice resemble popcorn.
Flavored anchovies are delicious in ocha-zuke. This beautiful tray with 3 different flavors was a gift from a good friend who just returned from Tokyo.
Takuan is Japanese pickled daikon. It comes in two colors – yellow or white. I prefer those without the coloring. I have added a few drops of soy sauce, beni-shoga (red pickled ginger), shichimi togarashi, and katsuobushi (dried shaved bonito) to this bowl of takuan.
- 2 cups cooked medium grain rice
- 3 tsp genmaicha
- 3 cups hot water (175°F/80°C)
- ¼ cup flavored anchovies
- ¼ cup julienned takuan
- ¼ cup nori strips
- Shichimi togarashi (seven flavor chili pepper)
- Beni-shoga (red pickled ginger)
- Katsuobushi (dried shaved bonito)
- Soy sauce
Divide the cooked rice into 2 separate bowls. Place flavored anchovies, takuan, and nori strips into small bowls. Add a few drops of soy sauce and sprinkle a little beni-shoga, shichimi togarashi, and katsuobushi over takuan.
Pour a little hot water into a teapot. Swirl it around to warm up the teapot. Discard water. Place genmaicha in a brewing basket and place the brewing basket in the teapot. Pour 3 cups of 175°F (80°C) water into the teapot. Allow tea to steep for 1 minute. Remove brewing basket.
Pour tea over rice and serve immediately with condiments and garnish.
This was my bowl of rice with the green tea, shichimi togarashi, seaweed, and soy sauce.
We completed the meal with California cuties for dessert.
This was the activity that took the rest of the afternoon….. Ro-Ri San in the lead, followed by Ro-Jiro and Ro-Taro.
Biren brought up the rear.
All our neighbors were grilling and so we decided to grill too.
Spring greens, avocado, and grape tomato salad with roasted red pepper vinaigrette in a bottle. Hey, a girl has to have a break sometimes!
Depositing back the calories…
Enjoy…..and have a wonderful day! 8)