Genmaicha, a blend of roasted rice and sencha tea leaves, is known for its toasty flavor and easy drinkability. As it contains rice, it naturally pairs well with rice dishes.
In this recipe, we'll introduce a way to enjoy ochazuke (tea over rice) by pouring hot water over rice topped with salty side dishes or umeboshi (pickled plum), allowing you to fully savor the aroma of both the tea leaves and roasted rice.
When you pour hot water, the pleasant aroma of genmaicha wafts up. At first, the tea leaves and rice have a crispy texture, but as time passes, they soften, creating a texture similar to that of ohitashi (boiled vegetables).
Ochazuke Recipe: Genmaicha Tea Over Rice with Edible Tea Leaves
This dish harmoniously combines the sweetness of rice, the saltiness of side dishes, the sourness of umeboshi, the bitterness and umami of tea leaves, and the toasty flavor and texture of roasted rice.
Ingredients
・ Genmaicha tea leaves: 4g
・ Hot water (85°C): 120ml
・ Cooked rice: 120g
・ Toppings (salmon, tsukudani, etc.): as desired
Preparation Method
1 / Arrange rice and toppings
Place rice, toppings, and umeboshi in a bowl. Arrange the tea leaves around the rice.
2 / Pour hot water
Pour 120ml of 85°C water over the ingredients, ensuring the tea leaves are submerged. After about 45 seconds, the tea leaves will change color and soften. Mix the ingredients while eating.
TEA TALK
Genmaicha allows you to enjoy the aroma of both roasted rice and tea leaves simultaneously. While it was traditionally made with bancha, its toasty flavor and easy drinkability have made it popular. Now, versions made with more flavorful sencha or gyokuro are also increasing.
In this recipe, we've paired it with the refreshing aroma of "Yabukita" tea.
