Tea Rice Recipe (inspired by the Japanese ochazuke)

This Tea Rice Recipe is inspired by the Japanese Tea Rice (or ochazuke) that I had at NTUC Foodfare @ Khoo Teck Puat Hospital some time back. It’s a soupy, hearty and comforting meal which is something that I like to have every now and then. Needless to say, it is extremely healthy too especially when it’s packed with all the goodness of anti-oxidants that are found in green tea.

My recipe is not an authentic ochazuke as it contains elements that are similar to that of a Hakka Thunder Tea Rice. I basically used the same ingredients as my Thunder Tea Rice Recipe. And I also introduced a new topping of Green Chilli Dried Shrimp just to make this whole dish a different variation. Of course you can always swap the dried shrimp topping with teriyaki chicken, salmon, seared tuna or whatever protein you like and add others like seaweed, mentaiko or pickles. It’s totally flexible and customisable.

For the tea soup, I infused Japanese green tea bags in broth to extract a subtle tea aroma. If you like a stronger taste of tea in the soup, you may also add a little green tea powder to boost the flavour. To maximise the health benefits, using green tea powder is definitely more recommended.

Tea Rice Recipe

Tea Rice Recipe
  • 220g choy sum (chye sim or caixin), finely chopped
  • 250g China spinach, finely chopped
  • 6 cloves garlic, finely chopped (divide into 3 portions)
  • 200g long beans, diced
  • 300g tau kwa (firm beancurd), diced
  • olive oil
  • 4 portions of cooked brown rice or as needed
  • 4 portions of Green Chilli Dried Shrimps (click on link for recipe)
For the tea soup:
  • 4 Japanese green tea bags
  • 1200ml fresh chicken or vegetable broth
  • salt to taste
Bring the broth to a boil and steep the tea bags in it for at least 15 minutes. Remove and discard the tea bags when done.
Season the broth with salt to taste if necessary. Set aside.
Heat olive oil in pan and saute 1 portion of chopped garlic till fragrant. Stir fry the choy sum and set aside. Repeat with the spinach and long beans separately.
Pan-fry the tau kwa with olive oil till light golden brown. Alternatively, you can also toast them in the oven with no oil.
To assemble the tea rice, scoop 1 portion of brown rice into a wide bowl and arrange the rest of the ingredients on top together with 1 portion of Green Chilli Dried Shrimps.
Pour the tea soup into the rice, mix thoroughly and enjoy.


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