Tuesday, January 23, 2018

hojicha okayu

Last year we tried Shimabara tea and enjoyed them.

Since I needed to pick up some hojicha (roasted green tea) for a recipe I wanted to try, I was pleased to see them in Umeda the other day.

This morning we had hojicha okayu.

Now that I think about it, it is similar to chagayu or chagai as my grandma used to call it, though I think my grandma used to use mugicha (barley tea).

Hojicha okayu : adapted from "Soup Stock Tokyo 2"

To make the stocks:
5 grams of loose leaf hojicha (roasted green tea)
1 cup water
1 dashi "tea bag"
4 cups water

Put 5 grams of hojicha in 1 cup of water, leave in refrig overnight.
Put 1 dashi "tea bag" in 4 cups of water (or the amount of water your bag instructs), leave in refrig overnight.

To make the okayu:
1 cup cold brew hojicha
2 cups cold brew dashi
1/4 cup rice, washed

In the rice cooker pot, put 1/4 cup washed rice and 1 cup of cold brew hojicha and 2 cups of cold brew dashi.
Cook on the "okayu" (porridge) setting on your rice cooker.
Serve with your favorite toppings.

NOTES: Since I didn't want to make 4 cups of hojicha dashi, I kept the hojicha separate.

When putting everything in the rice cooker, the cold brew hojicha was a little less than 1 cup, so I filled the difference with some water.

The hojicha flavor was quite pronounced.

I still need to try the actual recipe from the book I have, but at least I know now that it is relatively easy to put together.

I served this with some umeboshi and shiofuki konbu.

Oh and we've got cold temps back again after a brief "warm" spell last week.


Rowena said...

I gotta google rice cookers to see what one with the "okayu" setting looks like...and here I'm still obsessing over getting a takoyaki pan.

Anonymous said...

this sounds so interesting. Did your family used to put dashi in their chagai? I used to love it with left over rice and tea but we didn't use dashi. And it works best with hojicha vs. regular green tea or even genmaicha? I really want to try this!
Aaarrrrghhhh, I've been eating sooo much rice lately! Well, I think at least when it's okayu or chagai, it's a smaller portion of rice and more liquid. (I hope)

K and S said...

you should get one Rowena, then you could also make abelskivvers (sp?)

no V, my grandma only made hers with tea and sweet potato. You could change the tea, I was just trying with hojicha because I had something similar at Soup Stock Tokyo.

Take care you two.

Anonymous said...

oh yah, many times my mom would put in sweet potato too! I can't wait for the weekend to try this dashi and tea okayu. Aside from the dashi tea bags that I bought in Osaka I actually have a box of hojicha teabags so should be easy (I hope)! I even have shiofuki konbu and ume! ta daaaa!

KirkK said...

This really seems like something my Mom used to make Kat.

K and S said...

hope you like it V!

I think it is similar Kirk :)

Take care you two.

Kal said...

Would love to try this! But not too keen on making it. I am googling dessert place in Melbourne to check whether any of them makes it.

K and S said...

Thanks Kal!

Take care.

Unknown said...

Before rice cookers, rice was made in a pot and at the bottom of the pot, was the burnt rice.
This burnt rice is what my grandma used to make "chagai".
I don't know what kind of tea was used, as it was such a long time ago but, I think I'm going to cook some rice in a pot, today. Lol
Speaking of rice, try some nori kome furikake on vanilla ice cream. Pretty nuts, but it tastes good.

K and S said...

Thanks Unknown :)

Take care!