{"id":25007,"date":"2017-10-10T08:00:12","date_gmt":"2017-10-09T23:00:12","guid":{"rendered":"https:\/\/voyapon.com\/?p=25007"},"modified":"2020-07-22T23:47:58","modified_gmt":"2020-07-22T14:47:58","slug":"green-tea-recipe","status":"publish","type":"post","link":"https:\/\/voyapon.com\/green-tea-recipe\/","title":{"rendered":"Green tea recipe: Ochazuke -Classic Japanese comfort food"},"content":{"rendered":"

\"Ochazuke<\/a><\/p>\n

Ochazuke<\/strong> a warming, classic Japanese dish<\/strong> which can be made easily using leftovers or ingredients found in your cupboard. It\u2019s perfect for all those in a bind; a fast, healthy snack for a student short on time (and cash), a salaryman returning home late or a weary traveller suffering from jet lag -or all of the above!<\/p>\n

It is possible to buy instant ochazuke packets<\/strong>, containing rice crackers, seaweed and other salty seasonings. They use a tea powder, which in no way compares to the rich flavour of real, loose-leaf green tea. Also due to their MSG content, the instant version might not be suitable for everyday consumption. Besides, ochazuke is quick and easy enough to make without too much strain, and without the MSG.<\/span><\/p>\n

The tea used in this recipe is genmaicha<\/strong>, tea with roasted grains of brown rice. This tea can be found with or without added matcha, powdered green tea. Since it adds a vibrant green colour, genmaicha with matcha is recommended.<\/strong> The rice gives the tea a slightly nutty flavour, similar to hazelnuts. Genmaicha is extremely popular in Japan and can be found anywhere, particularly in cheaper sushi bars<\/strong>, with hot water taps placed alongside the rotating dishes of maki-zushi and sashimi.<\/span><\/p>\n

\"genmaicza<\/a><\/p>\n

Feel free to adapt this recipe to your liking. It can be recreated with a variety of toppings, this is by no means the definitive version – if such a thing exists. Ochazuke dates back to the Heian period<\/strong>, where water was traditionally poured over rice. Using tea became popular during the Edo period<\/strong>, as more varieties of tea were being developed. Toppings have always varied, ranging from pickled vegetables, such as umeboshi salted plum, furikake or dried rice seasoning, as well as different kinds of fish. If you\u2019re feeling adventurous and have access to speciality ingredients, you could try using tarako or mentaiko (pollock roe) to add a spicy kick. For vegetarian\/vegan options include tofu<\/strong> or steamed vegetables<\/strong>, with the benefit of added nutrients. Soy sauce and wasabi can also be added to enhance flavour.<\/p>\n

\"ochazuke<\/a><\/p>\n

Cooked rice is always handy, as a base for curries, a stir-fry or even natto. Cooked rice can be kept frozen to microwave or reheat when needed.<\/strong><\/span><\/p>\n

Note: Use cooled rice with iced green tea for a refreshing, summer alternative.<\/p>\n

Ochazuke Recipe:<\/h2>\n

Prep time : 5 mins<\/span><\/p>\n

Serves 1<\/span><\/p>\n

Ingredients:<\/h3>\n