Ochazuke お茶漬け - Genmaicha Green Tea over Rice with Salmon скачать в хорошем качестве

Ochazuke お茶漬け - Genmaicha Green Tea over Rice with Salmon

Ochazuke お茶漬け - Genmaicha Green Tea over Rice with Salmon Ochazuke (お茶漬け) is a simple rice dish which combines green tea (ocha), steamed rice, and an assortment of savory ingredients (zuke means “submerged”). Making ochazuke is a great way to use up leftover rice and food. Use what you have in the fridge. If you don't have salmon, omit. Have some shrimp, toss it in. Cooked enoki mushrooms? Go ahead. Salmon roe? Yup. Edamame? Sounds great. Too hot to have hot tea over rice? Use cold rice and cold tea. Create your own ochazuke recipe. Servings: 2 Ingredients: Scallion, rough chopped Handful of shredded nori ¾ tsp of miso paste Salmon fillet ½ tbsp of minced garlic ½ tbsp of grated ginger 1 tbsp of soy sauce ~ 2 cups of cooked rice 1 ½ tbsp of Genmaicha tea leaves 2 cups of boiling water Directions: 1. Prep your selected toppings and set aside. 2. Marinate the salmon fillet with garlic, ginger and soy sauce for 15 minutes. Pan-fry salmon until brown on both sides. Break apart the salmon into flakes and set aside. 3. Brew approximately 2 cups of Genmaicha tea. I used 1 ½ tbsp of Genmaicha tea. Adjust based on your tea strength preference. 4. Portion the cooked rice out into two serving bowls. Divide the salmon flakes, miso paste and chopped scallions and place on top of the rice. 5. Pour the hot tea over the rice until it covers half of the rice. Garnish with shredded nori. Enjoy hot! Notes: If you don't have Genmaicha, use your favorite Japanese green. Sencha, Hojicha and Mugicha work well. If it's too bland, add a splash of soy sauce and a little bit of wasabi. Please note, I unplugged my electric kettle after the water boiled before dropping in the tea leaves. I don't own a tea pot. Background Music: "The Lake" by Jahzzar