I cannot think of a better way to celebrate the end of tea week on One Ingredient Chef than with a traditional Japanese dish called Ochazuke, which is essentially rice topped with veggies and drenched in a broth of warm green tea. This is a simple, hearty, no-fuss way to use leftover rice for a quick meal in a pinch.
The great thing about this bowl is that you don’t have to read any further: you can easily make up your own list of ingredients to clean out your fridge. The ones I’ve included are fairly traditional, but as long as it has rice in a broth of tea with some savory toppings, it’s still Ochazuke. Want roasted pineapple or cucumber on your bowl? Go for it. If making this for a family, it can be fun to set out all the potential ingredients and let each person choose their own toppings.
Makes 1 serving
- 1 1/2 cups rice, cooked
- 2/3 cup Japanese green tea
- 1/4 cup mushrooms (Shiitake?)
- 1/2 carrot, thinly sliced
- 1/2 sheet roasted nori (seaweed)
- 2 tablespoons parsley, chopped
- 2 teaspoons sesame seeds
- 1 tablespoon soy sauce (optional)
- 4 oz firm tofu (optional)
Step One: Rice and Veggies
Begin cooking the rice according to package instructions. I liked to use a short-grain, Japanese-style rice for this bowl (similar to sushi rice), but virtually any variety of rice will work.
Meanwhile, slice the carrots. parsley, and sheet of nori into thin strips. Slice your mushrooms. For this version, I used my absolute favorite mushroom (Enoki). They’re long, thin white mushrooms that resemble sprouts. However, I only used these because my grocery store was out of Shiitake, which would probably be an even better choice for this bowl. Shiitake, however, should not be eaten raw, as they can cause an allergic reaction in some people, and I would recommend steaming or sautéing them for 4-5 minutes if you go that route. Set all these ingredients aside until the rice is finished.
Step Two: Tofu
Cut the tofu into 1/4 inch thin slices, like the squares in the picture. Then, simply follow my How to Cook Tofu tutorial to get the perfect crust on your tofu. You can skip the seasoning step if you’d like and simply top with a little sea salt.
Step Three: Assemble the Bowl
To Assemble, add rice to a bowl. Top with the veggies, tofu, and sesame seeds. Then pour enough green tea over the top to create a broth. I would suggest adding a tablespoon of soy sauce over the top as well – it helps the more subtle flavors pop.
We have reached the end of tea week! But to keep you busy with plenty of tea-inspired ideas, here’s a listing of the other recipes on One Ingredient Chef that feature tea as an ingredient:
- Detoxifying Cold-Brewed Citrus Green Tea
- Chai-Infused Chocolate Pudding
- Green Tea Shamrock Pancakes
- How to Make the Perfect Tea Latte