Ochazuke – Kombu and Nori
Hot green tea poured over rice — a Japanese nighttime ritual that is both the laziest and most comforting thing in the book. From the Made in Japan plant-based cookbook.
Ingredients
| 2 cups (400g) | cooked rice | |
| 2 cups (480ml) | hot strong green tea (sencha or hojicha) | |
| 2 tbsp | 30 ml | soy sauce |
| 1 tbsp | 15 ml | mirin, optional |
| 1 | nori sheet, cut into strips | |
| 1 strip | simmered kombu, thinly sliced, optional | |
| — | wasabi, to taste | |
| — | toasted sesame seeds | |
| — | scallions, for garnish |
Instructions
- Divide the rice into deep bowls; it can be warm or at room temperature.
- Arrange the nori strips and sliced kombu over the rice. Add a small amount of wasabi if using.
- Pour the hot green tea over the rice, using just enough to cover about halfway. Add the soy sauce and mirin if using.
- Scatter sesame seeds and scallions over the top. Eat immediately, before the rice absorbs all the tea.