Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge)

Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge)

Chilled ochazuke--whipped up in a flash and gobbled down in an instant. The tastiness is enhanced by the tartness of umeboshi and the richness of tuna. The aroma of ochazuke is very summery.

Ingredients: 1 serving

Plain cooked rice
1 rice bowl's worth
Canned tuna
1 tablespoon
Scallions (finely chopped)
1 tablespoon
Roasted sesame seeds
1 teaspoon
Cold barley tea
as needed
Yukari powder
to taste


1. Fill a deep bowl with rice, and top with drained tuna.
2. Sprinkle with minced scallions and roasted sesame seeds.
3. Top the rice with an umeboshi.
4. Sprinkle in a pinch of yukari powder. Pour chilled barley tea over the rice and serve. Adjust the amount of yukari powder to taste.
5. When it's cold out, try it with warm barley tea instead.

Story Behind this Recipe

Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down!