Ume Ochazuke is a light, cooling Japanese dish where steamed rice is served with chilled dashi broth, pickled plum (umeboshi), and fresh herbs. This summer-friendly recipe is refreshing, tangy, and perfect for a quick, healthy meal. Try this easy step-by-step guide to enjoy Japan’s most refreshing ochazuke!
Ochazuke (Ume)
Difficulty: ★☆☆☆☆Servings
1
servingsPrep time
15
minutesCooking time
10
minutesIngredients
150g (1 small bowl) cooked rice (Japanese short-grain rice recommended)
Chilled dashi broth, as needed (Substitute: Cold green tea or cold water for a lighter version)
1–2 umeboshi (pickled plums), pit removed
5 shiso leaves (perilla), finely sliced (Substitute: Basil or cilantro for a different twist)
Toasted sesame seeds, to taste
1 myoga (Japanese ginger), finely chopped (optional)
Directions
- Prepare the Rice
Rinse cooked rice under cold running water to remove excess starch.
Drain well and chill the rice in ice water for a few minutes.
Strain and transfer to a serving bowl. - Assemble the Ochazuke
Place pitted umeboshi on top of the rice.
Sprinkle sliced shiso leaves and toasted sesame seeds over the bowl.
If using, add finely chopped myoga for an extra refreshing touch. - Add Chilled Dashi
Pour cold dashi broth over the rice until it is lightly submerged.
Add a few ice cubes for extra chill. - Serve & Enjoy!
Stir slightly before eating and enjoy this cool, tangy, and refreshing summer dish!
Notes
- ✔ For a hot version: Use warm dashi or green tea instead of cold broth.
✔ For extra umami: Add a touch of wasabi or soy sauce.
✔ For a richer taste: Try adding grilled salmon flakes or seaweed.
✔ For meal prep: Keep chilled dashi and cooked rice in the fridge for a quick meal anytime.