Ikigaicha Ochazuke (お茶漬け)

Ingredients

Base:

• 1 bowl (about 1 cup) cooked Japanese short-grain rice (warm or room temperature)

• ½ to ¾ cup hot sencha, genmaicha, or hojicha (unsweetened)
  Alternatively: use light dashi broth (optional: mix both tea & dashi for richer umami)

Toppings (choose a few):

• 1 tsp nori (seaweed) strips

• 1 tbsp salmon flakes (grilled or salted salmon, shredded)

• 1 tsp wasabi paste or freshly grated wasabi

• 1 tsp furikake (rice seasoning)

• 1 tsp sobacha

• 1 tsp sesame seeds

• Pickled plum (umeboshi) or takuan (yellow pickled daikon)

• Chopped spring onions

• Mitsuba, shiso, or fresh herbs (optional)

• Bubu arare (tiny rice crackers) for crunch

Instructions

1. Prepare the Tea or Broth:
   Brew your preferred Japanese tea slightly stronger than usual (for sencha, about 2g per 100ml hot water). Keep it hot.

2. Arrange the Rice:
   Place the cooked rice in a serving bowl. Lightly fluff with chopsticks.

3. Add Toppings:
   Arrange your chosen toppings neatly over the rice — for example, salmon flakes, seaweed, sesame, and pickled plum.

4. Pour the Tea:
   Slowly pour hot tea or broth over the rice until just covered. (Do not drown it; it should be soupy but not watery.)

5. Finish & Serve:
   Add a touch of wasabi or soy sauce if desired. Serve immediately and enjoy while hot.