The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

from Bon Appetit
http://www.bonappetit.com/recipe/ochazuke-japanese-steeped-rice

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