Traditional Green Tea Over Rice (Ochazuke) Recipe | CFYL @ Fred Hutch

Green Tea Over Rice (Ochazuke) - Cook for Your life- anti-cancer recipes

Home > Recipes > Appetizers & Snacks > Ochazuke (Rice With Green Tea)

Ochazuke (Rice With Green Tea)

Name: Ochazuke (Rice With Green Tea)
Prep time: 20

(7 votes, average: 4.29 out of 5)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

At its core, this Japanese comfort food is just rice and freshly green tea. It’s so simple and yet so healing when body is drained or needs nourishment during the more challenging periods of...

2 cups Brown Rice, cooked (for a Bland Diet see Chef Tips)
¼ cup spinach, chopped & blanched
1 teaspoon sesame seeds, toasted
2 teaspoons scallions, chopped
2 teaspoons miso paste (optional)
2 cups green tea, brewed
Nori seaweed, or other to taste (see Chef Tips)

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

231 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

47 g

Sugar

0 g

Fiber

4 g

Protein

6 g

Sodium

8 mg

Directions

Divide rice, spinach, sesame seeds and scallions evenly between two bowls. Add a teaspoon of miso paste into each, if using.
Pour hot green tea evenly over each bowl. Top with seaweed. Eat hot.

Chef Tips

Substitute cooked white rice if you are on a bland diet. Instead of toasted sesame seeds which might irritate, try using a little gomashio, (sesame salt). Buy it in the macrobiotic sections of most health food stores. It’s quite delicious.

Nori is the crisp dark green sheets of seaweed used to wrap around sushi. It is great used as a condiment shredded or crumbled over soups or over rice, as here. Find it in the Asian or international food section in most markets.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society