Last January, my main resolution was to eat breakfast each and every day. I am happy to report that I’ve been able to stick to said plan. :)
I love this recipe because it’s both nutritious and tasty. Another plus is that if you’ve got leftover brown rice in the refrigerator, you can prepare it in a couple of minutes. Wakame seaweed is something you may not have in your pantry, but believe me: you should. Seaweeds are chock full of minerals and excellent for helping to detoxify the body. If you don’t have the seaweed, though, you could use some shredded kale (or another dark leafy green) and cook it with the shallots.
If the fiber and B-vitamins from the rice and the superfoods profile of the seaweed aren’t enough to talk you into this dish, you’ve also got the anti-oxidant rich green tea, the protein from the egg(s) and all the beneficial compounds in the shallots. Do I need to go on?
While this recipe does make a great savory breakfast, it can, of course, be enjoyed any time of the day. If you don’t eat eggs, you could try this with cooked tempeh or fish (salmon would be great).
Feel free to sprinkle some toasted sesame seeds over the ochazuke before serving, as well.
More Ochazuke Recipes:
Recipe for Ochazuke with Caramelized Shallots and Fried Egg
- * 1- 1 1/2 cups cooked short-grain brown rice you could use white rice instead, but it's not as good for you
- * 2 tablespoons dried wakame seaweed rehydrated for a few minutes in 1 cup of very hot green tea sencha, hojicha or genmaicha are best; matcha is not generally used for ochazuke, but I've used it when I don't have the others
- * 1-2 tablespoons organic coconut oil or olive oil
- * 2 shallots peeled and chopped
- * 2-4 eggs preferably organic and free-range (I use eggs from my backyard chickens)
- * coarse sea salt black lava salt is nice, if you can find it
- 1. Divide the brown rice into two bowls. Pour the green tea (along with the rehydrated wakame) over the brown rice. Allow to steep while you prepare the shallots and the eggs.
- 2. Heat oil in a cast-iron skillet. Add the shallots and saute for 3-4 minutes, stirring frequently, until very soft and brown. Move the shallots over to the edge of the pan. Add a little more oil to the pan if it seems too dry.
- 3. Crack the eggs into the pan and cook for 3-4 minutes, until the whites are solid. For over-easy eggs, flip and cook for another minute or two on the other side.
- 4. Top the rice/green tea/seaweed with the cooked eggs and the shallots. Sprinkle with a little sea salt before serving.