Garnished Rice With Green Tea (Ocha-Zuke)

READY IN: 15mins
Recipe by Roosie

A really interesting use for green tea and a great way to use up leftovers. A classic light meal or snack in Japan. Typically, this is accompanied by an assortment of bright, crisp pickles (not the American kind!). From "At Home with Japanese Cooking" by Elizabeth Andoh.

Top Review by Nicole F.

FYI: in Japan, this is generally thought of as "comfort food for when you're sick"...so it's meant to be easy on the stomach, not per se, super flavorful. However, if you're not sick add more flavor by way of more flavorful (perhaps marinated) meat or adding nori/seaweed that has added "oompf"...if the later, I recommend furukake, which can be found in specialty Asian shops (if you don't live in Hawaii, or in coastal big cities like San Francisco or LA) or in the Asian section of your local grocery store/supermarket (if you do).

Ingredients Nutrition

  • 3 cups cooked rice (leftovers are perfect)
  • 1 tablespoon sesame seeds
  • 1 sheet nori (sheets of seaweed like sushi are typically wrapped in)
  • 1 steamed chicken breasts (either are fine or whatever other leftovers you'd like to use) (optional) or 1 slice grilled salmon (either are fine or whatever other leftovers you'd like to use) (optional)
  • 2 -3 tablespoons chopped coriander
  • 14 teaspoon wasabi or 12 teaspoon grated fresh ginger
  • 2 cups green tea (hot and freshly brewed)

Directions

  1. Divide the rice into 4 deep bowls.
  2. Dry roast the sesame seeds by stirring them over medium heat in a skillet until golden.
  3. You may want to crush them slightly with a mortar once toasted, but this is not completely necessary.
  4. Dry roast the nori by waving it back and forth over direct medium heat for about 1 minute (this is typically done just over the flame of a gas stove and I really recommend you use tongs to do this, not just your fingers!) Fold and tear the sheet into 20 small rectangles and place 5 rectangles in each bowl.
  5. Add chunks of chicken or salmon if desired.
  6. Garnish each portion with corriander and wasabi or ginger.
  7. Pour 1/2 cup tea over each bowl and serve immediately.

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