A popular Japanese dish, Ochazuke combines two quintessentially Japanese ingredients - plain white rice and green tea. It is commonly served as the final dish in a Japanese course meal otherwise can be served a midnight snack or a hang over cure.

Japanese cuisine has always been an interest to me. Most dishes from the Japanese culture (that I know of) combines the herbal and verbose flavors of food to help boast the human immune system to immunize them from evolving a sickness - an aspect that definitely intrigues me. With that said, this dish did not break the chain as I was completely amazed regarding the fact that this dish counteracts the effects of alcohol.

So if you have any alcoholic in your family that needs to regain soberness, try seeing if this dish works.

To make Ochazuke, you will need the following,

Ingredients for Salmon Ikura Chazuke
(serves 1)
50g Salted Salmon Fillet (1.76 oz)
1 tbsp Ikura Shoyu-zuke - salmon roe marinated with soy sauce based seasoning
Toasted Nori Seaweed
1 tbsp Chopped Mitsuba Parsley
Toasted White Sesame Seeds
Wasabi - Japanese Horseradish
Salt
80g Steamed Rice (2.82 oz)
Hojicha - a type of Japanese green tea

Ingredients for Umeboshi Shirasu Takana Chazuke
(serves 1)
½~1 Umeboshi - Pickled Japanese Plum
1 tbsp Shirasu Whitebait
1~2 tbsp Chopped Takana-zuke - pickled takana greens
2 Shiso Leaves
Toasted White Sesame Seeds
80g Steamed Rice (2.82 oz)
Hojicha - a type of Japanese green tea

To retrieve the instructions to make, Ochazuke please be directed here.

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