Nara Chagayu

Ingredients

• 150 g short-grain rice
• 1.5 litres water
• 15 g hojicha (roasted green tea) leaves
• 1/4 tsp fine salt
• 2 umeboshi, to serve
• Nara-zuke or other crunchy pickles, to serve
• Toasted mochi or sweet potato chunks, to serve (optional)

Before you cook

• Rinse the rice twice in cold water and drain it well.
• Tie the tea leaves into a muslin square or spoon them into an empty tea bag.

Steps

1. Bring the 1.5 litres of water to a rolling boil in a wide, tall pan.
2. Drop in the bag of tea and let it steep for 3 minutes, until the water is the colour of strong amber.
3. Lift out the tea bag and press it gently against the side of the pan.
4. Tip the drained rice into the tea and bring it back to the boil.
5. Turn the heat down so the surface bubbles steadily and leave the pan uncovered.
6. Cook for 25 minutes without stirring often, folding the rice up from the bottom only two or three times so it does not turn gluey.
7. Check the grains, which should be swollen and split but still separate in a thin, watery broth.
8. Stir in the salt.
9. Ladle the chagayu into bowls straight away, as it thickens fast as it stands.
10. Serve with an umeboshi on the side and a small dish of pickles.