Ochazuke (Japanese Rice Soup)

🧂 Ingredients

• 1 bowl (about 150-200g) Cooked rice(Preferably slightly cooled leftover rice. Warm it gently if very cold.)
• 200 ml Green tea or Dashi broth(Use good quality sencha or genmaicha for green tea, or a prepared dashi. Ensure it is very hot.)
• 1 Umeboshi (pickled plum)(Remove the pit before serving, or serve whole and instruct the diner to remove it.)
• 2 tbsp Salted salmon flakes(Flaked cooked salmon, preferably salted. Canned or leftover grilled salmon works well.)
• 1 sheet Nori (seaweed)(Cut into thin strips (kizami nori) or crumbled for garnish.)
• to taste Wasabi(Optional, for a spicy kick.)
• optional Soy sauce(A small dash can enhance the flavor.)
• optional tsp Sesame seeds(For added texture and nutty flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the rice: Place the cooked rice into a deep serving bowl. Gently press down to create a relatively even surface.

   ⏱️ 1 minute
2. 2

   Arrange the toppings: Place the umeboshi (with pit removed if preferred) and the salted salmon flakes on top of the rice. Sprinkle with sesame seeds if using.

   ⏱️ 2 minutes
3. 3

   Heat the liquid: While preparing the rice and toppings, heat your green tea or dashi broth until it is steaming hot, ideally around 80-90°C (175-195°F).

   ⏱️ 2 minutes
4. 4

   Assemble the ochazuke: Carefully and slowly pour the hot green tea or dashi over the rice and toppings. Pour until the rice is mostly submerged.

   ⏱️ 1 minute
5. 5

   Garnish and serve: Sprinkle the nori strips over the top. Add a small dab of wasabi on the side if desired. Serve immediately while piping hot.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using leftover, slightly cooled rice is ideal as it holds its shape better when the hot liquid is added.
• ✓For a richer flavor, consider using a bonito-kombu dashi.
• ✓Adjust the amount of liquid to your preference – some like it soupy, others prefer less.
• ✓This dish is incredibly versatile; feel free to experiment with other toppings like grilled fish, pickles, or even a raw egg yolk (ensure it's safe to consume).

🔄 Variations

• Ochazuke with grilled mackerel (saba)
• Ochazuke with tsukemono (Japanese pickles)
• Ochazuke with mentaiko (spicy cod roe)
• Ochazuke with a raw egg yolk stirred in just before serving

🥗 Nutrition

Per serving