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Mushroom Ochazuke

Mushroom Ochazuke (Tea and Rice)

Steamed, short-grain brown rice topped with sauteed oyster mushrooms and steeped in soba cha (roasted buckwheat tea).

Servings 4
Author Rachael Hutchings, www.lafujimama.com


For the Brown Rice

  • 1 cup uncooked, short-grain brown rice
  • 1 3/4 cups water

For the Sauteed Oyster Mushrooms

  • 8 ounces oyster mushrooms
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce (or gluten-free tamari)
  • 1 1/2 teaspoons unseasoned rice vinegar

For the Ochazuke

  • 2 cups warm, short-grained brown rice
  • 3 cups soba cha (roasted buckwheat tea), or tea of choice
  • 3 green onions, finely sliced
  • 1/4 sheet nori, cut into thin strips (kizami nori)
  • Optional: toasted sesame seeds, shichimi togarashi (Japanese seven spice)


Make the Sauteed Oyster Mushrooms

  1. Shred the oyster mushrooms, using your fingers.

  2. Heat a skillet over high heat.  Add the shredded mushrooms, and let them cook, stirring occasionally to prevent them from burning.  Once the mushrooms heat to a certain point, they will start releasing their moisture.  Monitor the heat.  If the mushrooms start to brown too quickly, turn the heat down.

  3. When the mushrooms have given up most of their moisture (about 5 to 10 minutes), add the grated ginger.  Stir-fry until the ginger is fragrant, about 30 seconds.

  4. Add the soy sauce and rice vinegar and stir-fry for another minute, then remove the skillet from the heat.

Assemble the Ochazuke

  1. Divide the cooked rice between bowls.  Top the rice with the sauteed oyster mushrooms.  Pour the soba cha over, then top with green onions, nori, and toasted sesame seeds and/or shichimi togarashi (if using).  Serve immediately.