Summer is almost at an end. Almost, but not quite yet. With the daytime temperature still reaching over 30 degrees, I have been craving for a dish that is light yet comforting…
That’s when Ochazuke (お茶漬け) comes in handy: a simple rice dish which combines green tea (ocha), steamed rice, and an assortment of savory ingredients (zuke means “submerged”). In Japanese homes, ochazuke is often regarded as a comfort food. It is typically enjoyed as a filler snack, any time of the day, but it is especially loved as a midnight snack (or as a hangover remedy)!
Try this really simple recipe and enjoy a hearty snack like your favorite manga character!
(You can use cold rice and cold dashi or tea in summer time to enjoy a more refreshing version of Ochazuke.)
- 1 cup cooked, steamed Japanese rice
- 1/2 to 2/3 cup hot brewed Japanese tea (I swear by the Gyokuro stems teabag from Nakamura Tokichi Honten!) , just enough to cover the rice
- 1/2 tbsp of soya sauce (optional)
- Pinch of white sesame seeds (toasted)
- Pinch of shredded seaweed
- 3-4 oysters
- 1/4 cup mirin
- 1/4 cup light brown sugar
- 1/4 cup soy sauce
- Set frying pan to medium-high heat.
- Pat oysters dry. Add to the pan and cook for a 1-2 minutes on each side until nicely brown.
- Remove oysters and reduce the heat to medium. Mix mirin, brown sugar and soy sauce, add to the pan.
- If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached.
- Add in oysters and stir-fry for 1 minute, or until they are well-coated with the sauce.
- Pour the tea until it covers half of the rice and top with oysters. Add soy sauce if you like.
- Sprinkle sesame seeds and shredded seaweed on top for extra flavor.