Ochazuke* Ve Recipe

Cook the Rice

Rinse the Japanese short-grain rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a rice cooker or pot. Cook according to your rice cooker's instructions or bring to a boil, then cover and simmer on low for about 18 minutes until the rice is tender.

Prepare the Genmaicha Dashi

In a saucepan, bring 4 cups of water to a boil. Remove from heat and steep 2 tablespoons of genmaicha tea for about 5 minutes. Strain the tea to obtain the dashi and set aside.

Char the Scallops

Heat olive oil in a skillet over medium-high heat. Add scallops and sear for about 2-3 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.

Cook the Tamagoyaki

In a bowl, beat eggs and season with salt. In a rectangular pan, add a little oil and pour in a thin layer of the egg mixture. Cook until set, then roll it up. Repeat until all the egg mixture is used, forming a rolled omelette. Slice into bite-sized pieces.

Combine and Serve

In a bowl, add a portion of the cooked rice. Pour the genmaicha dashi over the rice until it is submerged. Top with charred scallops, ikura, slices of tamagoyaki, shiso leaves, kaiware, and a sprinkle of toasted nori furikake. Enjoy your ochazuke warm!