In Japanese cuisine, this dish is called ochazuke. It’s a simple rice sidedish made by pouring hot green tea over steamed rice.
I chose to put this on our Wine & Fine Swine menu because the pork dishes accompanying this course were Asian-inspired and - truth be told - I really wanted the chance to use my pink cast iron teapot.
Or, I should say, I really wanted to make Brian use my pink teapot. He happily obliged!
Ingredients serves 8
- 4 C cooked rice (I used jasmine rice cooked in vegetable broth for more flavor)
- 1 to 2 C green tea
- pinch of salt
- black sesame seeds for garnish
Brew the green tea and add a pinch of salt. Set aside.
Place the cooked rice in a shallow dish with a lip to hold the tea. Sprinkle with black sesame seeds as garnish. At the table, pour the green tea over the rice and serve immediately.