My goodness, did this ever hit home! This is my daughter’s favorite, and I always make it for her when she’s feeling down or unwell. I even use breakfast salmon occasionally and hojicha! Normally, though, it’s simple umeboshi and hojicha poured over the top. I just dropped her off at college this week for her freshman year, so this is very close to my heart. She sent me a photo yesterday of her very first attempt at making her own umeboshi ochazuke. She did a great job. Thanks again.
Congratulations and 🤗. I haven't yet gotten to that point in life yet, but I can imagine it's a mixed bag of emotions. Glad to hear you've taught her the skills she needs to make her favorite dish. I bet it brings her comfort during a period of change. It's been 26 years since I left the nest, but a warm bowl of ochazuke still reminds me of home.
@@NoRecipes Thank you for the kind words. It is hard because both children just moved many states away for freshman year (twins). But I decided to treat myself with a lovely teapot and chopstick rests from Musubi Kiln. Thank you for the discount!
@@pinkmonkeybird2644 I can imagine! I'm glad you were able to find some tableware to enjoy on Musubi Kiln. When I lived in the US it was always so difficult to get really great products from Japan, so I'm super happy that companies like this exist now.
You're welcome Jay! You don't need to soak it for long, just a quick rinse or the rice will get bloated. Also, I didn't do it in the video, but it works better if you rinse it in the bowl you're going to serve it in as it'll warm up the bowl in the process.
Thank you for taking your time on this video and I didn't know reheat the rice with boiling hot water. Instead of reheating in a microwave take a long time to cook.
You're welcome! The microwave method works too, but I prefer the hot water method because it lets you heat up the rice while rinsing off the excess starch. Also, I didn't show it in the video but if you reheat the rice in the bowl you're going to serve it in, it heats up the bowl as well.
I made this with cod marinated in shio koji. I know that’s not the intended flavor profile, but it turned out better than I expected. I used a green tea with some umami notes. Turned out fantastic! I have hojicha, so I’ll try that next! I’m enjoying your channel and if I make more dishes I’ll try to pop in and report on how it went! (Also THANK YOU for the short videos, it makes these so easy to follow)
That sounds fantastic! The beauty of ochazuke is that you can make it with any combination of salty ingredient, tea and rice that you have on hand. Thank you for sharing your creation! I'm so happy to hear you've been enjoying my channel, and I'm looking forward to hearing about what you come up with next!
First, I'm not sure if English is your first language or not, but you speak the language extremely well! So kudos! Second, I love your videos and it teaches me so much about Japanese food and culture (especially when you include the history of the dish!). Thanks for all the hard work you do!!
Thanks Reuben! Technically English is not my first language, but I'm more comfortable speaking in English than in Japanese 😆 The history segments take a fair amount of time to put together so it's good to hear that you're finding them helpful.
In Thailand, we have 2 types of congee. One is the rice will be kinda like smash rice so blend with the soup so it is very easy to digest. Another type is like this, the rice is still in rice shape but we boil it with the soup and we also add mince pork and coriander. I never try Ochazuke before but this looks tasty and fresh!
Interesting! In Japan we have Okayu (which is like the mashed rice you described) it usually isn't flavored much and is often eaten by people who are sick. We also have Zosui which is rice cooked in a broth with other ingredients (but the rice grains are still whole). Ochazuke is much lighter than both of these because the broth is basically clear (some of the flavor from the toppings goes into the tea).
@@NoRecipes yeah I think most of countries in Asia has their own congee recipe. It is interesting and fun too see how congee of other countries looks like! I search for Okayu and it looks the same as the one we have in Thailand. We call it “Joke” yeah the same pronunciation as what a joke lol. And yes, it’s normally tasteless and we cook it for the sick one or a very young child. The Zosui looks different though. We don’t add mushrooms in it. We called that “khao tom”.
@@NoRecipes oh by the way I am new to your channel but I love your energy and the content very much. Normally I will see the recipe that I know the name or have tried some. But lots of dishes in your channels are things I never seen or heard the name before. And it is in English too. That is so cool! Thank you for making a wonderful content 😊
@@NoRecipes I just bought a big fillet of salmon and also a tea from our local teashop. They sell and serve tea from around the world as well as Japanese ones. I really appreciate your way of cooking and presentation how to.
@@boredinczechia4382 I hope you enjoy it! I served this with some salty pickles but if you plan to serve as is, you may want to increase the amount of salt when you brine the salmon.
Curious what part of it was strange for you? I've eaten a lot of foods from around the world and for me this doesn't rank very high on the strangeness scale.
@@janourzua I wouldn't recommend using matcha for this. Matcha is ground tea leaves which has a bitter astringent taste that would overwhelm all the other ingredients in here. You can use brewed green tea (like sencha) or roasted green tea like the hōjicha I used for this. If you feel weird about adding tea, Ochazuke is also made with dashi stock which makes it more of a savory rice soup.
My goodness, did this ever hit home! This is my daughter’s favorite, and I always make it for her when she’s feeling down or unwell. I even use breakfast salmon occasionally and hojicha! Normally, though, it’s simple umeboshi and hojicha poured over the top.
I just dropped her off at college this week for her freshman year, so this is very close to my heart. She sent me a photo yesterday of her very first attempt at making her own umeboshi ochazuke. She did a great job. Thanks again.
Congratulations and 🤗. I haven't yet gotten to that point in life yet, but I can imagine it's a mixed bag of emotions. Glad to hear you've taught her the skills she needs to make her favorite dish. I bet it brings her comfort during a period of change. It's been 26 years since I left the nest, but a warm bowl of ochazuke still reminds me of home.
@@NoRecipes Thank you for the kind words. It is hard because both children just moved many states away for freshman year (twins). But I decided to treat myself with a lovely teapot and chopstick rests from Musubi Kiln. Thank you for the discount!
@@pinkmonkeybird2644 I can imagine! I'm glad you were able to find some tableware to enjoy on Musubi Kiln. When I lived in the US it was always so difficult to get really great products from Japan, so I'm super happy that companies like this exist now.
Ayyy thought I'd come back to the channel. Love the fact that you've added a taste test segment; really helps to know what flavours hit the palate.
Welcome back! I don't always have the time to shoot them, but I'm trying to add them in more lately.
Your excitement in each video is what makes them even better! Love this recipe, so mouth-watering! 😍
Thank you! I hope you have a chance to try it out sometime.
@@NoRecipes I will for sure! 😍
nice recipe video
Thanks!
Wow‼️ お茶漬け〜👍 It's so yummy😋 Good recipe! Thank you for sharing👍 Have a nice day✨☀️
Thank you, I hope you have a great day too!
Ive never tried ochazuke before but it looks so delicious and healthy!! Love this video!🔥
Thanks!
Sooooo perfect for Fall!!! Another excellent video Chef Marc! 👨🍳
It is indeed! Thanks!
I love the teapot.
It's pretty practical too, I didn't use it because I used a tea bag, but it comes with a built-in strainer, and the spout doesn't drip.
Never thought of soaking the rice in water beforehand. Will definitely do it from now on. Thanks for the vid!
You're welcome Jay! You don't need to soak it for long, just a quick rinse or the rice will get bloated. Also, I didn't do it in the video, but it works better if you rinse it in the bowl you're going to serve it in as it'll warm up the bowl in the process.
Thank you for taking your time on this video and I didn't know reheat the rice with boiling hot water. Instead of reheating in a microwave take a long time to cook.
You're welcome! The microwave method works too, but I prefer the hot water method because it lets you heat up the rice while rinsing off the excess starch. Also, I didn't show it in the video but if you reheat the rice in the bowl you're going to serve it in, it heats up the bowl as well.
I made this with cod marinated in shio koji. I know that’s not the intended flavor profile, but it turned out better than I expected. I used a green tea with some umami notes. Turned out fantastic! I have hojicha, so I’ll try that next! I’m enjoying your channel and if I make more dishes I’ll try to pop in and report on how it went! (Also THANK YOU for the short videos, it makes these so easy to follow)
That sounds fantastic! The beauty of ochazuke is that you can make it with any combination of salty ingredient, tea and rice that you have on hand. Thank you for sharing your creation! I'm so happy to hear you've been enjoying my channel, and I'm looking forward to hearing about what you come up with next!
OMG that teapot is so cute! Recipe looks great, yum!
Thanks! It's a fun design, and I like that's it's understated enough that it doesn't look out of place amongst more traditional Japanese tableware.
First, I'm not sure if English is your first language or not, but you speak the language extremely well! So kudos! Second, I love your videos and it teaches me so much about Japanese food and culture (especially when you include the history of the dish!). Thanks for all the hard work you do!!
Thanks Reuben! Technically English is not my first language, but I'm more comfortable speaking in English than in Japanese 😆
The history segments take a fair amount of time to put together so it's good to hear that you're finding them helpful.
such beautiful food wow
Thank you!
In Thailand, we have 2 types of congee. One is the rice will be kinda like smash rice so blend with the soup so it is very easy to digest. Another type is like this, the rice is still in rice shape but we boil it with the soup and we also add mince pork and coriander. I never try Ochazuke before but this looks tasty and fresh!
Interesting! In Japan we have Okayu (which is like the mashed rice you described) it usually isn't flavored much and is often eaten by people who are sick. We also have Zosui which is rice cooked in a broth with other ingredients (but the rice grains are still whole). Ochazuke is much lighter than both of these because the broth is basically clear (some of the flavor from the toppings goes into the tea).
@@NoRecipes yeah I think most of countries in Asia has their own congee recipe. It is interesting and fun too see how congee of other countries looks like! I search for Okayu and it looks the same as the one we have in Thailand. We call it “Joke” yeah the same pronunciation as what a joke lol. And yes, it’s normally tasteless and we cook it for the sick one or a very young child. The Zosui looks different though. We don’t add mushrooms in it. We called that “khao tom”.
@@NoRecipes oh by the way I am new to your channel but I love your energy and the content very much. Normally I will see the recipe that I know the name or have tried some. But lots of dishes in your channels are things I never seen or heard the name before. And it is in English too. That is so cool! Thank you for making a wonderful content 😊
@@mm46393 I love learning about foods from other countries as well, so thank you for sharing!
@@mm46393 You're welcome, and welcome to the channel!
I can’t wait to try this!
Hope you enjoy it!
Great, another recipe!
Thanks!
@@NoRecipes I just bought a big fillet of salmon and also a tea from our local teashop. They sell and serve tea from around the world as well as Japanese ones. I really appreciate your way of cooking and presentation how to.
@@boredinczechia4382 I hope you enjoy it! I served this with some salty pickles but if you plan to serve as is, you may want to increase the amount of salt when you brine the salmon.
Do salmons have bones ?
By the way your smile is great 😘
Thanks! Unless you buy a boneless fillet, salmon does have bones and they should be removed as you flake it.
This is strange 4 me ....
Curious what part of it was strange for you? I've eaten a lot of foods from around the world and for me this doesn't rank very high on the strangeness scale.
@@NoRecipes matcha with rice....of course I have to taste to get a clue....
@@janourzua I wouldn't recommend using matcha for this. Matcha is ground tea leaves which has a bitter astringent taste that would overwhelm all the other ingredients in here. You can use brewed green tea (like sencha) or roasted green tea like the hōjicha I used for this. If you feel weird about adding tea, Ochazuke is also made with dashi stock which makes it more of a savory rice soup.
@@NoRecipes oooh thxs bro , I' m always open mind to taste something new...