Ochazuke is usually ready in two fundamental methods: with tea or with dashi. The unique model of ochazuke used inexperienced tea, and it was invented in the course of the Heian interval of Imperial Japan (by way of Recipe Tin Eats). It was a technique of using leftover chilly rice by including scorching tea to rejuvenate it. Because of the accessibility of its components, together with its straightforward preparation, ochazuke turned a staple for the Japanese.
So, in case you have some leftover rice within the fridge, and a few inexperienced tea, you are just about set to make ochazuke. As one would steep tea leaves, the rice is steeped within the inexperienced tea itself in order that it will possibly tackle the toasty, natural taste of the liquid. Just One Cookbook prepares a pot of inexperienced tea, which she pours over a ready bowl of white rice, topped with fish and different seasonings like crispy rice balls, nori (seaweed), and roe. The opposite model that makes use of dashi, which is a necessary Japanese soup inventory, normally contains soy sauce, mirin, and kelp. The bottom of dashi can embody a wide range of components, like this dashi recipe that makes use of each kombu (kelp) and katsuobushi (dried bonito flakes). The identical course of is adopted for the dashi ochazuke: you pour dashi over a bowl of leftover rice with toppings. Fairly easy, proper?
