Ryuji's Special Cold Roasted Green Tea Ochazuke
ID: 5f7a8b29...
Using canned mackerel and store-bought roasted green tea (hojicha), we will create a surprisingly simple and delicious cold tea-based rice dish. The refreshing aroma of shiso leaves and the tartness of pickled plums (umeboshi) provide an accent, while the richness of the mackerel and the nuttiness of the roasted tea create a perfect match for summer.
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🍳 Cooking Flow
Warm the rice, then rinse under cold water to remove starch and chill. → Shred the shiso leaves and pit/mince the pickled plums. → Place rice in bowls, then top with shiso, mackerel, and pickled plums. → Mix the roasted green tea, kombu dashi, mackerel canning liquid, and salt to create the dashi broth, then pour over the rice. → Sprinkle with roasted sesame seeds and add ice cubes to finish.
Cooking Steps
Brief Cooking Order
Warm the rice, then rinse under cold water to remove starch and chill. → Shred the shiso leaves and pit/mince the pickled plums. → Place rice in bowls, then top with shiso, mackerel, and pickled plums. → Mix the roasted green tea, kombu dashi, mackerel canning liquid, and salt to create the dashi broth, then pour over the rice. → Sprinkle with roasted sesame seeds and add ice cubes to finish.
Introduction
Using canned mackerel and store-bought roasted green tea (hojicha), we will create a surprisingly simple and delicious cold tea-based rice dish. The refreshing aroma of shiso leaves and the tartness of pickled plums (umeboshi) provide an accent, while the richness of the mackerel and the nuttiness of the roasted tea create a perfect match for summer.
Step 1
Warm the rice (pre-packaged microwave rice is fine). Warming it first makes it easier to remove the starchy surface layer when rinsing with cold water later.
Step 2
Remove the pits from the pickled plums and mince the flesh with a knife until it becomes a paste. Remove the stems from the shiso leaves and cut into fine strips.
Step 3
Place the warm rice in a colander and rinse thoroughly under cold running water. Removing the surface starch ensures a light, loose texture.
Step 4
Place the rinsed, drained cold rice into bowls. Top with the shredded shiso, flaked mackerel (half a can per person), and minced pickled plum in that order.
Step 5
In a measuring cup, combine 240ml of chilled roasted green tea, 1 tablespoon of granulated kombu dashi, and half of the mackerel canning liquid. Stir well until the dashi granules are completely dissolved.
Ingredients List
Important Notes
💡 Rinsing the rice removes starchy stickiness for a light, loose texture and keeps the soup clear.
💡 Using roasted green tea (hojicha) instead of regular green tea completely removes the fishy smell of the mackerel, resulting in a fragrant, deep, and elegant flavor.
💡 The most affordable canned mackerel is perfectly fine. The liquid from the can is packed with umami, so be sure to add it to your dashi broth as a key ingredient.
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