Japanese Roasted Tea Rice Porridge
Roasted tea rice porridge (chagayu) is a comforting and simple Japanese porridge with a subtle roasted, nutty aroma and a mild, slightly sweet flavor. During my travels in Japan, I had the chance to try this delicious congee which was introduced to me as a traditional dish in Nara and Kanazawa.
This porridge is easy to make at home as it is simply porridge cooked with steeped hojicha instead of plain water or stock. You can adjust the ratio of rice to liquid to achieve your desired consistency. We like it slightly thin but not watery.
In both Nara and Kanazawa, the porridge was very light in flavor and served with more flavorful sides, so don’t season it with a lot of salt. We use little to no salt when making it at home.
How to Serve Roasted Tea Porridge
Ever since trying this porridge in Nara and Kanazawa, we have added it to our breakfast rotation. It doesn’t make us feel heavy like some Southeast Asian congee dishes, such as chicken congee, duck congee or meatball congee. And while it is light, it is not plain as you can smell and taste the warm, toasty notes of hojicha.
To recreate a traditional Japanese breakfast experience, we like to serve this porridge with a variety of savory sides:
- store-bought: umeboshi (Japanese pickled plums), nori (seaweed) and Japanese pickled vegetables.
- homemade: salted grilled salmon – we salt thin salmon fillets (about 1/2 inch thick) overnight and broil them in the oven for 5-6 minutes in the morning.
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Japanese Roasted Tea Porridge
Ingredients
- 3.5 oz uncooked Japanese short grain white rice (100g/scant ยฝ cup)
- 5-6 cups water (1.2-1.44l)
- 6 tablespoons hojicha tea leaves (12g)
- salt (optional, to taste)
Instructions
- Rinse rice under running water until the water almost runs clear. Drain and set aside for 10-15 minutes.
- Add water to a pot and place over medium heat. Once the water is about to bubble rapidly, turn off the heat and add hojicha tea leaves. Steep for about 2-3 minutes.
- Strain the tea and discard the tea leaves. Place the tea over medium heat and bring it back to a boil, then add the washed rice.
- Simmer until the rice is soft and porridge-like, about 40 minutes, with the lid slightly askew. Adjust the amount of liquid to achieve your desired consistency.
- You should not stir the rice during cooking to avoid breaking the rice grains. Only stir if it looks like there is not enough liquid and it may burn the bottom of the pot, then add a bit of water.
- Serve hot with umeboshi (Japanese pickled plums),ย noriย (seaweed), assorted Japanese vegetable pickles and salted grilled fish.
Notes
Nutrition
More Easy Homemade Japanese Recipes
- Japanese Hamburg Steak (Hambagu)
- Steamed Vegetables with Miso Dip
- Green Salad with Sesame Dressing
- Japanese-inspired Ginger Pork Skewers
- Avocado Tuna Salad with Japanese Soy Dressing
