Cold Hojicha Ochazuke
ID: 53ec06e5...
This is an exquisite cold rice bowl dish combining the savory umami of canned mackerel with fragrant hojicha (roasted green tea). The refreshing shiso leaves and the acidity of the pickled plum provide a perfect accent, making it easy to enjoy even when you have no appetite.
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🍳 Cooking Flow
Mince the pickled plum and chop the shiso leaves. → Rinse the rice with water to cool it down, then divide into serving bowls. → Top the rice with shiso leaves, mackerel fillets, and pickled plum. → Combine hojicha, granular dashi, and the mackerel canning liquid to create the broth. → Pour the broth over the rice and finish by adding toasted sesame seeds and ice cubes.
Cooking Steps
Brief Cooking Order
Mince the pickled plum and chop the shiso leaves. → Rinse the rice with water to cool it down, then divide into serving bowls. → Top the rice with shiso leaves, mackerel fillets, and pickled plum. → Combine hojicha, granular dashi, and the mackerel canning liquid to create the broth. → Pour the broth over the rice and finish by adding toasted sesame seeds and ice cubes.
Introduction
This is an exquisite cold rice bowl dish combining the savory umami of canned mackerel with fragrant hojicha (roasted green tea). The refreshing shiso leaves and the acidity of the pickled plum provide a perfect accent, making it easy to enjoy even when you have no appetite.
Step 1
Heat the rice (e.g., pre-cooked rice packets).
Step 2
Remove the pits from the pickled plums and finely mince the flesh with a knife.
Step 3
Finely chop the shiso leaves.
Step 4
Place the heated rice in a colander and rinse under running water to remove the starch and cool it down.
Step 5
Drain well and divide the cooled rice into two bowls.
Ingredients List
Important Notes
💡 Rinsing the rice thoroughly in cold water removes the starchy slime, resulting in a light and refreshing cold ochazuke.
✨ The liquid from the canned mackerel is packed with umami; do not discard it, as adding it to the hojicha broth provides a deep, rich flavor.
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