So Matcha Love for Ochazuke – Green Tea Over Rice

Winter is coming… Well, Autumn has technically arrived, despite it being 30 degrees outside with 90% humidity. We all know that when it’s cold in Hong Kong, it’s freezing. Gearing up for winter, That Food Cray !!! teamed up with one of our favorite premium grocery stores, SOGO. We came up with a recipe that is perfect for fall using some of SOGO’s “Green Monday” friendly ingredients. Green Monday is a startup in Hong Kong that aims to tackle climate change while bringing awareness to sustainable living. SOGO has joined the cause offering Green Monday approved products to their consumers.

Behold, our Ochazuke recipe, a Japanese rice dish which combines steamed rice and an assortment of savory ingredients submerged (zuke) in green tea (ocha). This recipe is super simple and all the ingredients can be found at SOGO! Watch the video above and head to SOGO’s website to find out more about these ingredients and more Green Monday groceries.

Ingredients (makes 2 bowls):
2 pieces of salted salmon filets (shiojake)
1 tbsp of mentaiko
6 pieces of uni
2 cups of cooked Siu Vision rice
1/2 cup mushrooms
2 tsp bubu arare (crispy puffed rice pallets or Japanese rice crackers)
1 tsp furikake
1 tsp wakame
1 bunch of AuLaw Organic Farm chives, chopped
1 bunch of kaiware sprouts
5 shiso leaves (roll and cut into strips as shown in video)
Grated fresh wasabi to taste
4 tsp Genmaicha tea (Sencha, Hojicha, Mugicha or green tea works as well)
2 cups of Hot Water
Salt to taste
3 tbsp coconut oil
2 pre-cooked half-boiled eggs

  1. Heat 2 tbsp of coconut oil in a medium-sized pan over med heat. Lightly season salmon filets to taste. If you purchased shiojake or salted salmon, don’t add too much salt. Sear the salted salmon fillets on each side for 1.5 minutes. The salmon will cook again in the tea, so do not overcook the salmon. When it’s cooked, remove the salmon from the heat and let it cool down. Once cool, remove the skin and bones and break up the salmon flesh into flakes. Set aside.
  2. Heat 1 tbsp of coconut oil in a medium-sized pan over med heat. Gently sautée the mushrooms. Set aside once cooked.
  3. If you don’t have bubu arare, crush rice crackers into small pieces with a pestle and mortar or crush it in a ziplock bag.
  4. Put tea leaves in the teapot. Bring the water to the appropriate temperature for your tea and pour into the pot. Set aside for 1-2 minutes.
  5. Now serve the cooked rice in the serving bowl. Place the salmon, mushrooms, mentaiko, and uni on top of the rice. Add kaiware sprouts, shiso, and chives. Finish by sprinkling bubu arare, furikake, and wakame on top. Serve with freshly grated wasabi and a soft cooked egg on the side.
  6. Pour the hot tea until it covers half of the rice. Enjoy!

This is brought to you in partnership with SOGO.

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