We’re not friends, so I should be respectful to the ochazuke.
I made ochazuke for dinner last night. I found a recipe on wikipedia while I was “researching” other things. And then this video where a dog takes you through the steps of making two kinds of ochazuke.
Ochazuke is a pretty simple dish, consisting of rice and a ‘broth’ of green tea. Toppings can really be anything you have lying around. I used smoked salmon, seaweed, and crushed sesame seeds.
My recipe is
- 3 handfuls uncooked rice (about 150g for me)
- 100g smoked salmon, sliced
- 1 tbs toasted sesame, crushed
- 1 packet dry seaweed, crumbled (found in any Korean supermarket).
- 1 cup green tea, steep the tea for 5 minutes
- soy sauce, to taste
- wasabi, to taste
Cook your rice, or use one of those instant rice things. On top of the rice you put your salmon, crumbled seaweed, crushed sesame seeds, and your soy/wasabi. Pour in your cup of green tea, and give it a mix.
This is also great for a packed lunch because you can make the tea when you need to eat it. No more cold lunches for this cucumber!
If you use too much wasabi you’ll end up like Tuco
You’ll sometimes see this dish called ‘chazuke’ as well. Japanese typically uses the prefix o- as an honorific. So if you go to Japan, shopkeepers will usually call you ‘o-kyakusama’ meaning ‘honored guest/customer’. You’ll only hear the word ‘gaijin’ (foreigner) if they want to offend you. This word uses the same Chinese characters as the Korean word ‘waegookin’.
My department has a 고객센터 (customer service centre) but my coworkers exclusively refer to our clients as ‘waegookin’.