Ochazuke. Chicken soup for the Japanese soul. Ochazuke is about as far
from haute cuisine as you can get. It's a bowl of plain white rice and green
tea mixed with dashi kelp broth, usually topped with salmon flakes, nori or
umeboshi pickled plums, just the thing you crave when you're feeling sick,
hung-over or down in the dumps.
Ingredients to Make Ochazuke
- 1/2 salmon steak
- salt to taste
- 1 1/2 cups hot water
- 1 1/2 tsp sencha, bancha, or hojicha [green tea]
- 1 bowl warm cooked rice
- 2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
- 1 tbsp croutons or any crunchy cereal
- Japanese horseradish (wasabi), optional
How to Make Ochazuke
- Season the salmon with salt and leave for 10 minutes. Broil or grill 5-6 minutes, until slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes.
- Make the tea broth by adding hot water to the tea leaves.
- Place the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and, if you wish, a dab of horseradish.
- Pour as much hot tea as you want onto the rice and eat immediately.
- Note: Ochazuke tastes even better when accompanied by good-quality Japanese salted pickled vegetables or any Western-style pickles. Cold ochazuke is recommended for summer. For this, use iced sencha, mizudashi-sencha, or any type of green tea that has been cooled down.
That is Ochazuke Recipe.
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