Chagayu (Yamaguchi Bancha Rice Porridge)
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 5 servings
- Ingredients
- 3
About this dish
Strong bancha brewed to an amber color becomes the cooking liquid, and unwashed rice boils in it just long enough to lose its hard center, leaving loose grains in a thin, flowing porridge.
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Where Nara's cha-gayu reheats cooked rice in hojicha, this Yamaguchi version starts from raw rice in bancha and is left largely unstirred so it never turns sticky.
Ingredients
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Instructions
- 1
Place the bancha leaves in a paper tea bag or a thin cloth pouch and close it securely.
Bring 8 cups of water to a boil in a large, deep pot and add the tea bag.
- 2
Simmer the tea bag until the water becomes a deep amber color.
Lift it out and let it drip briefly without pressing it with a ladle or tearing the bag.
- 3
Inspect the rice for debris but do not wash it, then add it to the boiling tea.
Keep the heat as high as possible without boiling over and leave the pot uncovered for 17 to 18 minutes. Avoid frequent stirring and turn off the heat when the grains have no hard center. Divide rice and liquid evenly among five bowls.
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
山口市内の栄養教諭 · Checked: 2026-08-11
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