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Ochazuke - Tea Soaked Rice

September 10, 2013

Ochazuke, a soup of rice and green tea is tasty, warming and couldn't be easier to make. The key ingredient in this ochazuke is umeboshi, but you can also add plenty of toppings you like. We've given a few suggestions below. Equally you can use whichever tea in the Clearspring range that you like best, except mu tea, as they all add a different quality.

Serves 4

Ingredients

Toppings

Method

  1. Divide the cooked rice between 4 bowls, sprinkle on a little salt for seasoning.
  2. Add 2 umeboshi to each bowl along with a little of the shiso leaf you will find in the jar and whichever toppings you prefer.
  3. Pour on the hot tea and enjoy.

Chef

Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.





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