Ochazuke (Rice Tea Soup)

Ochazuke is a simple rice tea soup that has been a comfort food in Japanese culture for centuries.  People tend to eat it when they are sick, jet-lagged, or hungover. Traditionally, it consists of steamed rice, a broth of green tea, and various toppings that can easily be made vegan. While it’s not commonly found in Japanese restaurants, it’s easy to prepare at home.

History of Ochazuke 

Rice tea soup has a long and interesting history. Its origins trace back to the Heian period (794-1185), establishing it as one of Japan’s oldest culinary traditions.

Heian Period (794-1185):

The custom of pouring hot water over leftover rice, which was a way to make use of rice that had become too dry, gave rise to ochazuke’s roots. Servants are believed to have first popularized this dish due to its affordability, and convenient means to heat cold rice long before the era of microwaves.

Medieval Period (1185-1603):

Rice tea soup evolved during the medieval period, becoming more refined and gaining popularity among different social classes. Tea houses and temples commonly served it as a light meal or snack.

Edo Period (1603-1868):

Ochazuke became associated with tea ceremonies, with people often serving it as the final course to cleanse the palate after a rich meal. Additionally, individuals enjoyed it as a comfort food, especially during cold winters, due to its warming properties.

Modern Era:

In the modern era, this dish remains a popular comfort food in Japan. While it still maintains its traditional elements, such as rice and tea, it has also been adapted and customized in various ways. Common toppings include pickled plums (umeboshi), grilled fish, seaweed, green onions, sesame seeds, and more. Additionally, instant ochazuke packets are widely available in Japan, making it a convenient and popular choice for a quick meal.

How to Make 

In its simplest form, rice tea soup can be made with just tea and rice. However, we wanted to elevate this humble dish and infuse it with a touch of spring while preserving its classic elements.

Fried Enoki Mushrooms:

To prepare fried enoki mushrooms, start by trimming off the roots and cutting them into three slabs. Rinse the mushrooms in cold water and pat them dry. Then in a medium-sized bowl, combine flour, cornstarch, baking powder, salt, pepper, onion powder, garlic powder, and seaweed flakes. Add water and whisk until a smooth batter forms. Afterward, line a sheet pan with paper towels and heat neutral oil in a medium-sized pot to 350°F (175°C). Dip each mushroom slab into the batter, allowing excess to drip off, and gently drop them into the hot oil. Deep-fry for about 2 minutes, flipping halfway, until golden brown. Lastly, drain on the prepared sheet pan.

Sesame Tofu Rice Balls:

To make sesame tofu rice balls, place a foot-long piece of cling wrap on your work surface. Then place one cup of warm rice in the center and make an indent in the middle. Pipe approximately 2.5 tbsp of tofu puree into the indent. Gather the sides of the cling wrap and twist to form the rice into a ball. Finally, spread toasted sesame seeds on a plate and roll the rice ball in sesame seeds until coated.

Assemble Bowls:

To assemble the bowls, place one slab of fried enoki mushrooms and one rice ball in each bowl. Microwave on high for 30-60 seconds to warm. Add desired toppings and pour one cup of green tea into each bowl. Meshiagare! (Enjoy your meal!)

In Conclusion

This ochazuke is a taste of tradition with a twist. Discover the delightful fusion of flavors and comforting warmth of a bowl of rice tea soup. Share your feedback by leaving us a review!

Ochazuke (Rice Tea Soup)

Recipe by Dakota OvdanCourse: Main, SoupsCuisine: Japanese inspiredDifficulty: Easy

Servings

3

servings

Prep time

1

hour 

Total time

1

hour 

In its simplest form, ochazuke (rice tea soup) can be made with just tea and rice. However, we wanted to elevate this humble dish and infuse it with a touch of spring while preserving its classic elements.

Ingredients

• 3 cups of green tea

• Fried Enoki Mushrooms

• 1 package of enoki mushrooms

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch 

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp seaweed flakes, preferably Aonori

• 1 cup water

• Neutral oil for deep-frying

• Sesame Tofu Rice Balls

• 3 cups of cooked short-grain sticky rice (option to add saffron and salt to taste)

• 1/2 cup tofu puree ( 1/2 block firm tofu blended + salt to taste)

• 1/3 cup toasted sesame seeds

• Suggested toppings:

• Green onion

• Pickled plums (Umeboshi)

• Aonori flakes (or other seaweed flakes)

• Shredded nori

• Shiso leaves

• Yukari (shiso rice seasoning)

• Dry miso seasoning

• Soy sauce

• Edible flower petals

Directions

• Fried Enoki Mushrooms:
• Trim roots off the enoki mushrooms and cut into three slabs. Rinse in cold water and pat dry.
• In a medium-sized bowl, combine the flour, cornstarch, baking powder, salt, pepper, onion powder, garlic powder, and seaweed flakes. Add water and whisk until smooth.
• Line a sheet pan with paper towels. Pour neutral oil into a medium-sized pot until it’s 3-4 inches deep. Heat the oil to 350°F (175°C).
• Dip each mushroom slab into the batter, allowing excess batter to drip off, then gently drop them into the hot oil. Deep-fry for about 2 minutes, flipping halfway, until golden brown. Remove and drain on the prepared sheet pan.
• Sesame Tofu Rice Balls:
• Place a foot-long piece of cling wrap on your work surface. Place one cup of warm rice in the center and make an indent in the middle.
• Pipe approximately 2.5 tbsp of tofu puree into the indent.
• Gather the sides of the cling wrap and twist to form the rice into a ball.
• Spread toasted sesame seeds on a plate. Roll the rice ball in sesame seeds until coated.
• Assemble Bowls:
• Place one slab of fried enoki mushrooms and one rice ball in each bowl. Microwave on high for 30-60 seconds.
• Add desired toppings and pour one cup of green tea into each bowl. Meshiagare! (Enjoy your meal!)

Notes

• Ochazuke is a simple soup, the toppings make this humble dish come to life. We suggest you use 3-6 toppings for your rice tea soup.