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.
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
toppings
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.
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.
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.
ReplyDeletethis 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!
ReplyDeleteAaarrrrghhhh, 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)
v
you should get one Rowena, then you could also make abelskivvers (sp?)
ReplyDeleteno 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.
Kat
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!
ReplyDeleteThis really seems like something my Mom used to make Kat.
ReplyDeletehope you like it V!
ReplyDeleteI think it is similar Kirk :)
Take care you two.
Kat
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.
ReplyDeleteThanks Kal!
ReplyDeleteTake care.
Kat
Before rice cookers, rice was made in a pot and at the bottom of the pot, was the burnt rice.
ReplyDeleteThis 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.
Thanks Unknown :)
ReplyDeleteTake care!
Kat