Cha-gayu (Roasted Tea Rice Porridge)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 10 servings
- Ingredients
- 4
About this dish
Cooked rice simmered in strongly brewed hojicha gives a pale, loose porridge with a nutty roasted aroma and a gentle bitterness, the grains soft but still distinct.
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A quick rinse of the cooked rice in cold water removes surface stickiness so the broth stays clear and light.
Ingredients
Instructions
- 1
Bring 1000ml water to a full boil in a wide pot.
Add 30g hojicha, simmer over low heat for 4 minutes, turn off the heat, and steep for 2 minutes more.
- 2
Strain out every tea leaf and return the clear tea to the pot.
Loosen 330g cooked rice with one quick cold-water rinse and drain to remove clumps and surface starch.
- 3
Bring the tea back to a simmer over medium heat and add rice and 1 teaspoon salt.
Cook for 10 to 12 minutes, stirring gently every 2 minutes so it does not stick.
- 4
Stop when the grains are soft and enough broth remains for the porridge to flow loosely.
Rest for 2 minutes, then ladle promptly so each bowl receives both rice and tea broth.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
奈良県 · Checked: 2026-08-11
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