This jasmine tea ochazuke can be super cozy if you serve it steaming hot, but it’s also delicious in the summer at room temperature.
Course
Dinner, Lunch, Main Course
Cuisine
Asian, Japanese
Keyword
asian, bacon, brown rice, dairy-free, egg-free, green tea, japanese, jasmine tea, nut-free, pickles, rice, rice bowl, takuan, tea, zucchini
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings1person
Calories548kcal
Ingredients
2slicesbacon
2zucchinisliced
⅓cupbrown ricecooked
¼cupsliced takuan
½tablespoonfurikake
½teaspoonsesame oil
2teaspoonsjasmine green tea leaves
½teaspoonsoy sauce
Instructions
In a medium skillet over medium heat, cook the bacon until crispy on both sides, about 10 minutes total. Transfer the bacon to a paper-towel lined plate and let the excess fat drain.
Drain off any fat from the skillet into a bowl (it's fine if there's still a slick on the pan), then place over medium heat. Add the zucchini, season with salt, and saute until slightly browned and tender, 5-10 minutes.
Let the tea leaves steep in 1 cup of hot water for 5 minutes, then strain out the leaves and mix the soy sauce into the tea.
Place the rice in a bowl, then top with the bacon, zucchini and takuan. Pour the tea over everything. Serve hot or room temperature.