Ochazuke (Japanese Steeped Rice)

Name: Ochazuke (Japanese Steeped Rice)
Yield: 4 servings
Ingredients: 2 cups warm sushi rice, divided; Kosher salt; 3 tablespoons neutral oil; ¼ cup white soy sauce or 3 tablespoons regular soy sauce, plus more for brushing; 4 large eggs; 10 ounces mature spinach (about 1 bunch), trimmed; ½ cup green tea, such as hojicha, genmaicha, or unro; 6 scallions, dark-green parts only, very thinly sliced crosswise; Pickled ginger, furikake seasoning or toasted sesame seeds, and shredded toasted nori (for serving); 1 dried shiitake mushroom (optional)

By Andy Baraghani

May 16, 2017

Image may contain Bowl Food Dish Meal Plant and Soup Bowl

Photo by Laura Murray, Styling by Judy Mancini

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

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