Chagayu
Updated: Oct 13
Tea Porridge
Ingredients:
2 Japanese cups (400cc) of short grain rice
A bag (about 50 grams) of dry roasted tea (Hoji cha or Habu cha, etc..)
12-15 cups of water (6-7 times of rice volume)
Directions:
In a large pot, put water and tea bag.
Bring to boil and remove the tea bag.
Rinse rice quickly and put in the boiling pot.
To serve HOT and right away,
Leave for 20 minutes on high heat, stir well at the beginning. Then stir occasionally on medium heat.
Remove from heat and let it sit for 5 minutes.
Ready to serve hot.
To serve later or cold,
(4) Leave for 17-18 minutes on high heat, stir well at the beginning. Then stir occasionally on medium heat.
(5) Remove from heat and let it sit for 10 minutes and soak the pot in water to cool down.
(6) Can be served right away or later of the day.
Refrigerate to serve cold in summer.
Notes:
Chagayu is popular in Nara and western Japan.
Popular local food in my hometown using Habu Cha (a.k.a. Mame Cha), and sometimes add a chunky sweet potatoes or fava beans. Refreshing to serve cold in summer.
With little amount of rice, many people could share, so It was treasured especially after the war when there was a food shortage.
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