Ochazuke - Rice with Tea

Ochazuke with Salmon

I haven't felt like cooking, baking or blogging much lately. The tragedy in Japan overwhelms me and my heart. Earthquake, tsunami, nuclear reactors, H5N1 flu found in chickens and the snow. I really have no words, just sadness...and hope. I know the Japanese people will make it through this difficult time and I can only send donations and my prayers. Ganbatte Japan! I want to again thank Maki of Just Bento and Just Hungry blog who is tweeting English translations of Japanese news sources (I really wish I learned Japanese as a child from my immigrant mom).

Anyway, I thought it would be appropriate to finally post of my many posts in queue: Ochazuke, a Japanese comfort food. Because we all need some comforting right now. Basically, it is tea poured over rice with any number of goodies.

This is part of a "series" of cooking I'm doing for my friend Pam and her super cute kid, Toby. I sent her a box of stuff I picked up at a Japanese grocery store, including the Ochazuke mix and am cooking some easy to make dishes.

For this, you need leftover or fresh rice. Have you tried these packets of cooked rice? I find they so handy. Just pop into the microwave for 90 seconds and you have hot rice. Salmon is often added to Ochazuke but not mandatory. Of course, a nice piece of grilled salmon rocks, but packaged salmon works for me in a pinch. Finally, you can purchase Ochazuke seasonings and green tea at a Japanese store. They have a lot of flavors; most have wakame or dehydrated seaweed and some sort of crunchy balls. You don't have to have this...it just adds more toppings. The most basic Ochazuke is rice and tea - I used to eat it that way all the time. I really like Genmai Cha green tea - it isn't as bitter as regular green tea because there is roasted rice in the mix.

Simple instructions: 1. Place heated rice in a bowl. 2. Top with salmon or any other toppings. 3. Top with Ochazuke topping 4. Pour hot brewed green tea over the top.

You can also top it with a sunny side up egg and an umeboshi (pickled plum). I find this dish total comfort food and a great late night snack...especially when studying or working on a project.

P.S. On a totally different note, I'm running in the Los Angeles Marathon's 5K (only 3.1 miles) this Saturday with Team Noah's Wish. I have a fundraising page here if you are interested in supporting Noah's Wish: providing care to animals in a disaster. Thank you!!

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Earl Grey Milk Tea Cupcakes with Mascarpone Frosting

Earl Grey Milk Tea Cupcakes with Mascarpone Frosting

I went over to JustJenn's house for New Year's Oshogatsu yumminess...along with tons of traditional Japanese foods she created Royal T Milk Tea Cupcakes. They were delicious and I couldn't wait to try them myself!

Milk used in the cupcake is heated and the tea steeps in the milk. The frosting is so light and delicious. An easy combo of mascarpone cream, sugar and whipped cream...it is just so good!

Remember my 40th Birthday? I went to Bouchon's pop up bakery in Beverly Hills with justJenn and stopped by Crate & Barrel. I gifted myself this new cake stand...and had them gift wrap it!! I brought it home and put it aside...then came Christmas and mochi making and I forgot about it. Imagine my delight when I opened this Perfect Gift this year! :)

This absolutely cute and beautiful cupcake stand is handcrafted by Oakland, CA-based ceramic artist Whitney Smith. Thank you so much my dear friend Sumi for this delightful birthday gift!

These are just lovely cupcakes! Be sure to give them a try.

Recipes:

JustJenn's Milk Tea Cupcakes (I used 4 bags of Trader Joe's Earl Grey tea instead) (I got 22 cupcakes and they baked for 23 minutes. Jenn and I have very different ovens :)
Just Jenn's Mascarpone Frosting (This frosting is my favorite!!)

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