Ochazuke - Rice Tea Soup recipe
Ochazuke - Rice Tea Soup recipe from the cookbook Japanese Home Cooking , simple meals, authentic flavors : by Sonoko Sakai - this is a wonderful cookbook - family recipes .
Chazuke or ochazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Toppings are often added; common toppings include furikake, nori, sesame seeds, scallions, tsukemono, umeboshi, shiokara, tarako, salted salmon, and wasabi. Chazuke provides a way to use leftover rice as a quick snack because it is easy to make. In Kyoto, ochazuke is known as bubuzuke.
Ingredients:
170 g salmon or smoked salmon fillet - 6 ounces
Sea salt
Freshly ground black pepper
1 teaspoon rice bran oil
350 g cooked white rice - 2 cups
710 mL hot, freshly brewed green tea - 3 cups
2 tablespoons surigoma - furikake
2 tablespoons thinly sliced scallions, both white and light green parts
1 tablespoon freshly grated wasabi or wasabi paste
Directions:
1. Line of baking sheet with parchment paper and brush it with oil.
2. Season the salmon with salt and pepper
3. Place the salmon on the baking sheet and broil for about 6 to 10 minutes to the desired doneness. - If using smoked salmon, it will cook in half the time.
4. Let cool and flake the meat
5. Divide the rice among individual bowls and place the salmon on top.
6. At the table, pour one cup of the hot tea over each and garnish with surigoma, or furikake and scallions.
7. Served top with WASABI if so desired.
