Ochazuke
お茶漬け
Tea poured over leftover rice — a late bowl with pickles, nori and whatever is in the fridge.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: お茶漬け.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 5 min
- Cook
- 2 min
- Total
- 7 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Ochazuke is hot green tea (or dashi) poured over rice until it is a soup. You add salt, nori, maybe a salted salmon flake or a pickle. It is how you eat when you are tired and still want something that tastes like a house. Instant ochazuke packets exist. This is the home version.
Ingredients
- Rice, cooked, leftover is the point200 g
- Dashi, or strongly brewed green tea250 ml
- Nori, shredded½ sheet
- Soy sauce4.9 ml
- Spring onion1
- Sesame seeds (optional)2½ ml
- Firm white fish, salted salmon flake (optional)40 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put rice in a bowl. Top with salmon if using, nori, spring onion, sesame.
Step 2
Heat dashi or tea until steaming. Pour over. Soy to taste. Eat before the nori dissolves completely.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Green tea → Hot dashi
More savoury, still ochazuke.
Tips
- Genmaicha (toasted-rice tea) is a very good pour.
- Wasabi on the side is a Kyoto flourish.
History & culture
Late nights, the end of a kaiseki, and the morning after. Kyoto is precious about it; the rest of the country just pours the kettle.
Rice with tea is old. The seasoned packet is 20th-century. Both are ochazuke.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Photograph supplied by the editorial kitchen. (Editorial supply).
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Ochazuke take?
7 min all in — 5 min prep, 2 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 1 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
1 tsp of Soy sauce.
What can I use instead?
Green tea → Hot dashi. More savoury, still ochazuke.
Any tips from this recipe?
Genmaicha (toasted-rice tea) is a very good pour. Wasabi on the side is a Kyoto flourish.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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