Tuesday, March 5, 2013

RECIPE: Ochazuke

Ochazuke is a very popular traditional Japanese dish, particularly among the nomikai (group drinking and dinner party).
This dish is used to finish off a meal. 
In a more private settings, this dish is also popular either as a late night supper dish after a long day at work or a snack for sobering up after some drinks.
This dish is made by pouring hot green tea over rice with savory toppings.
  It is a very light dish therefor excellent when not feel well or when the stomach is upset with indigestion. 
 Both Japanese green tea and Umeboshi (Japanese plum) are widely used for curing the stomach problems. 
The recipe calls for tea - any tea that you may like can be substituted for the Japanese matcha.
Sometimes dashi (fish stock) is used instead of green tea. 
However, most people use ready-made ochazuke packets.
Making Ochazuke from scratch using green tea made from tea leaves, will make the the health benefits of this dish more prominent.


Serves 2

2 cups cooked rice, white or brown
4 cups hot freshly brewed green tea
2 tablespoons mirin
2 tablespoons low sodium soy sauce
6 ounces salmon filet
4 tablespoons bonito flakes or bottarga
2 tablespoons 
Japanese rice seasoning or combination dried seaweed and sesame seeds

Roast the salmon for 10 minutes at 375 degrees with a drizzle of olive oil, salt, and pepper until it’s cooked to medium rare. 
Pile the rice in a bowl and lay the salmon over the top. 
Sprinkled with bonito and rice seasoning. 
Combine the tea, soy, and mirin and pour over the top.

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