Ochazuke Recipe

Ochazuke is a Japanese dish. Ocha meaning tea and zuke to submerge. Basically a dish with tea poured over it. It is a dish that is very popular among students for both simplicity and price. It is also a good way to avoid food waste since it is principally based on left-over ingredients.

The recipe is simple, some rice, any left-over ingredients and a green Japanese tea! The secret of a good Ochazuke to use good quality rice, preferably freshly prepared. For the tea, a strong infusion of a simple Bancha should do the trick but it is also a great way to finish off that green Japanese tea remaining in the cupboard from last year.

The traditional recipe uses specific Japanese ingredients like umeboshi (a Japanese plum), but to keep it simple, here are two simple and accessible recipes.

Salmon Ochazuke

• White jasmin rice
• Cooked Salmon
• Nori
• Green onion
• Sesame seeds
• Japanese Green Tea (Bancha Organic, Sencha Nagashima, Kukicha)

Vegan Ochazuke

• White jasmin rice
• Ginger tofu
• Shitake mushrooms
• Sesame seeds
• Pickled ginger
• Coriander
• Green onion
• Japanese Green Tea (Bancha Organic, Sencha Nagashima, Kukicha)

1. Arrange each serving of the ingredients into a separate bowl.
2. Infuse 1 teaspoon in 250ml d'eau at 75C for 4-5min.
3. Pour tea over the ingredients

*To taste add a little soya sauce, fish sauce, and/or wasabi.