1.
scorched rice crust; crispy rice at the bottom of the pot
The thin, crispy layer of rice that forms at the bottom of a pot or rice cooker when rice is cooked over direct heat. Considered a delicacy in many cuisines.
お焦げが好きです。
I like the crispy rice crust.
土鍋で炊くと美味しいお焦げができる。
When you cook rice in a clay pot, you get delicious scorched rice.
お焦げにお茶をかけて食べるのが祖母の楽しみだった。
Pouring tea over the scorched rice and eating it was my grandmother's little pleasure.
The お is an honorific/beautifying prefix attached to 焦げ (burnt part), from the verb 焦げる (to scorch, to burn). Also written as おこげ in hiragana. The kanji form 御焦げ is rarely used.
COMMON COLLOCATIONS:
- お焦げができる (for scorched rice to form)
- お焦げにお湯をかける (to pour hot water over scorched rice)
- 土鍋のお焦げ (clay pot scorched rice)
- パリパリのお焦げ (crispy scorched rice)
SIMILAR WORDS:
- 焦げ — burnt part, scorch; the general term without the honorific prefix, can refer to any burnt food
- 焦げ目 — browned surface, grill marks; the intentional browning on food
- 煎餅 — rice cracker; a separate snack made from rice
CULTURAL NOTE:
In traditional Japanese cooking with 釜 (iron pots) or 土鍋 (clay pots), お焦げ was a natural byproduct. Many people consider it a treat. A classic way to enjoy it is お焦げ湯 — pouring hot water or tea over the crispy rice to make a simple, comforting drink-food.