Hi there everyone, this time we will give you summertime chilled ochazuke (rice with tea) with dashi stock granules recipes of dishes which are easy to understand. We’ll share with you the recipes that you’re searching for. I’ve made it many times and it is so delicious that you just guys will love it.
Great recipe for Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules. This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.
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To begin with this recipe, we must first prepare a few ingredients. You can cook summertime chilled ochazuke (rice with tea) with dashi stock granules using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules:
- Make ready 1 bowlful Plain cooked rice
- Prepare 1/2 tsp Dashi stock granules
- Take 1 dash Sesame oil
- Get 1/4 Cucumber
- Make ready 15 grams Shibazuke
- Prepare 1/2 piece Myoga ginger
- Prepare 8 grams Chirimen jako (semi-dried salted tiny sardines)
- Prepare 1 Salted plum
- Take 1 Toasted sesame seeds
- Get 1 Shredded nori seaweed
- Take 100 ml Cold green tea
- Take 1 Wasabi
- Prepare 1 Soy sauce
Ochazuke is a traditional Japanese rice dish that Japanese people enjoy usually at the end of the meal if you have still have rice left over in the rice bowl; you simply just pour hot tea over the rice. You can eat it plain or top the rice with umeboshi, salmon, or any fish or seafood and then add some more flavour with sesame seeds, shiso, and sea weeds. Ochazuke is a Japanese dish that is not well-known in the west despite being very simple - it's basically just tea (or dashi (soup stock)) over rice, with various ingredients added. This dish is a staple of the average Japanese diet, and is known as a light, home-cooked meal.
Instructions to make Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules:
- Finely chop the cucumber (into 3 mm cubes) and rub with a little dashi stock granules and sesame oil in a bowl.
- Finely chop the shibazuke (about the same size as the cucumbers). Thinly slice the myoga ginger. Rip up the pickled plums by hand and remove the stone.
- Put the rice in a colander, rinse quickly with water, and drain. Arrange it on plates, mix the ingredients from 1 and 2 together with jako fish and place it on the bed of rice, and then pour chilled green tea.
- Add toasted sesame, shredded seaweed, and wasabi as toppings and you are done . Make sure to mix it all together Add in a little soy sauce if the flavors are weak.
- Enjoy it with different toppings such as salmon flakes, or tempura batter bits . I have so many recommendations for this, salted konbu, shiso leaves, etc.
This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules. Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted gre. ochazuke is rice, tea and a lot of very Japanese stuff. Ochazuke combines two quintessentially Japanese ingredients, plain white rice and green tea.
Above is tips on how to cook summertime chilled ochazuke (rice with tea) with dashi stock granules, very easy to make. Do the cooking stages correctly, calm down and use your coronary heart then your cooking shall be scrumptious. There are lots of recipes which you could attempt from this web site, please find what you need. If you happen to like this recipe please share it with your folks. Completely satisfied cooking.
