Cooking Time: Ochazuke

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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!

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my kind of dosirak

If you use too much wasabi you’ll end up like Tuco

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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’.

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