Wagyu Ochazuke: A Small Beef and Rice Course

This ochazuke-style course combines cooked rice, separately cooked Wagyu and hot green tea poured in at the table. It is a small course for two, not a large steak dinner. Cook the beef fully before assembly: pouring tea over raw meat does not provide a reliable cooking check.

Ingredients for two small bowls

• 100g Japanese A5 sliced chuck roll
• 200g freshly cooked short-grain rice
• 300ml freshly brewed, unsweetened green tea, prepared by its pack directions
• 1 tsp neutral oil, if needed for the pan
• 1 spring onion, finely sliced
• ½ sheet plain nori, cut into thin strips
• 1 tsp soy sauce, divided and optional
• ½ tsp toasted sesame seeds, optional

The 200g rice amount is its cooked weight. Each bowl receives about 100g cooked rice, 50g raw beef allocation and 150ml tea. These are assembly amounts, not a measured finished yield.

Select the 100g variant of Japanese A5 sliced chuck roll. The product's lead title may say 200g, so check the selected variant before adding it. The purchase is beef only; tea, rice and garnishes are separate.

A5 Japanese Wagyu Sliced Chuck Roll

£19.50

● In stock

100g 200g 300g 400g Add to cart

Keep cooking and assembly separate

1. If the beef is frozen, thaw it in the fridge as its label directs. Prepare the spring onion and nori with clean utensils, then cook the rice according to its pack.
2. Brew the tea to its own instructions shortly before serving. Do not assume boiling water or a long steep is right for every green tea. Taste the tea on its own and dilute if it is stronger than you want.
3. Separate the beef slices and cook in a small, uncrowded batch in a suitable pan, adding the measured oil only if needed. Turn and unfold the slices so they cook thoroughly, following the label and FSA guidance.
4. Divide the freshly cooked hot rice between bowls. Add the cooked beef, spring onion and nori.
5. Pour the tea around the rice at service. Add a little soy or sesame if wanted and eat promptly. Do not leave the assembled bowls standing while preparing another course.

Adjust the balance

Tea dominates: make a milder brew or dilute it before adding. The bowl tastes flat: try a few drops of soy rather than a large pour. Nori loses its texture: add it just before eating. Too much rice for the liquid: use the stated cooked weight, not the same weight of dry grain.

This is a Wagyu serving adaptation, not a claim that beef is required in every ochazuke. A plain tea base also differs from a dashi-based bowl. If replacing tea with stock, check its seasoning and allergens rather than adding the same amount of soy automatically.

Allergens: soy sauce commonly contains soya and wheat; optional sesame seeds contain sesame. Check garnishes and stock substitutions individually.

Prepare only the amount you intend to serve. Any retained rice needs the FSA's rapid cooling and 24-hour refrigerated limit, with only one thorough reheating. Hot tea should not be used to reheat cold leftovers safely. For a larger portion, use the Wagyu portion guide rather than silently doubling the selected pack.