Ochazuke (ち ゃ づ け) is a Japanese cuisine dish that involves a bowl of steamed rice garnished with various ingredients, accompanied by tea, hot water or dashi broth.
Probably the best known version is that of Sake chazuke. The one proposed here is instead based on beef, whose slices must be cut very thin, and hojicha tea (toasted green tea).
Simple to prepare, niku ochazuke is ideal for cold days.
- 1 serving of steamed rice
- 4 thin slices of beef
- 2 tablespoons of sake
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 2 teaspoons of sugar
- 1 handful of katsuobushi
- 1 cup of hojicha tea, steeped for at least four minutes
- spring onion (green part finely cut)
- grated ginger
- toasted sesame oil
- Heat a teaspoon of toasted sesame oil in a saucepan and place the beef slices on it, trying to keep them separate. Turn them and continue cooking adding sake, soy sauce, mirin, sugar and katsuobushi. Deglaze completely, turn off the stove and set aside.
- Place the steamed rice in the serving bowl. Arrange the slices of meat, the grated ginger and the green part of the spring onion on top.
- Pour in the hot tea and serve immediately.