Matcha Ochazuke with Edamame

August 27, 2020

Ochazuke is a simple Japanese dish of rice topped with an assortment of savory ingredients, partially steeped in green tea. Often eaten at the end of the meal to fill up, the combination of warm tea, nutty sesame, golden-yolk eggs, pickled ginger, and fresh shucked Local Roots edamame makes this dish great for a light lunch or dinner. Feel free to play around with the ingredients, depending on what you have in store. We used matcha in place of green tea, but feel free to use a light dashi broth or green tea instead. 


1 tsp matcha powder

1 cup hot water

1 cup short-grain rice, cooked

¼ cup edamame, boiled and shucked

1 egg


Toppings (optional)

Pickled ginger

Sesame oil 


Squash blossom tempura


  1. If your rice is a day old, toast it in sesame oil until golden brown. 
  2. Bring water to a boil. Once boiled, gently drop in an egg and cook for 7 minutes. Drain then allow to cool before peeling under running water.
  3. Generously sprinkle your edamame with kosher salt, and rub it in to remove some of the hairs. 
  4. Bring water to a boil. Drop in the edamame, and cook for 3-5 minutes. Drain, and allow to cool before shucking. 
  5. If you have a matcha whisk, use that to break up the matcha powder with hot water, starting with a small amount first to form a paste. If you don’t have a matcha whisk, use a mason jar and shake the matcha and hot water vigorously. 
  6. Assemble your ochazuke with rice on the bottom, matcha tea poured on the edge, and toppings. 

Recipe by Local Roots team member Phoebe Tran.

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