How to Make OCHAZUKE (Japanese Green Tea Rice) with The Sushi Man

Looking for one of the best Japanese comfort foods? Then look no further because ochazuke will be sure to warm your soul in all the right ways. A bowl of rice, topped with savory and umami packed ingredients, then piping hot dashi broth or green tea poured over it. It’s a simple yet elegant combination of different flavors and textures that will for sure satisfy your taste buds. There’s really nothing like it! And the best part of it all is that it’s so easy to make. Watch this video to learn how, you won’t regret it!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:37 Ingredients
05:32 Preparation
09:04 Assembling
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📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
Amazon: amzn.to/3gKFzbo
Barnes & Noble: www.barnesandnoble.com/w/how-...
Target: www.target.com/p/how-to-make-...
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at UltimateSushiKit.com
🍣 CONTACT THE SUSHI MAN: [e-mail]
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@thebudge333]

One of my favorite simple dishes. Also it’s comical to hear the term “money shot” used in such an innocent context. Lol.

[@TheSushiMan]

Haha 😆 I was actually just referring to the film industry term in general but after researching it a bit, oops! I can see how that can be comical 😅

[@mattpascualjr.2710]

I’m definitely going to try making this. It’s a cold and rainy month on the island I live on. The Unagi I see in the stores here usually have the sauce on it. Do I wipe it dry for your recipe? Ohh and I really enjoy your book! 🍣

[@TheSushiMan]

Glad you're enjoying the book! And definitely give this a try, it's perfect for those cold days. And yes, I wipe the sauce off with a paper towel before I broil it but you don't have to either. I like to use my own unagi sauce which I'm sure you've seen in my book. Let me know how it goes!

[@Tinil0]

It's so weird to me to think ochazuke without, you know, cha, but ti also makes a lot of sense. I wonder if adding matcha to the dashi would work or not

[@TheSushiMan]

Yes, you can add both and it tastes great. I personally like the dashi version but I know people that makes it with both. Really comes down to personal preference.