Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, summertime chilled ochazuke (rice with tea) with dashi stock granules. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules is something which I have loved my whole life. They’re fine and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few components. 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
- Get 1/2 tsp Dashi stock granules
- Take 1 dash Sesame oil
- Get 1/4 Cucumber
- Make ready 15 grams Shibazuke
- Make ready 1/2 piece Myoga ginger
- Prepare 8 grams Chirimen jako (semi-dried salted tiny sardines)
- Take 1 Salted plum
- Make ready 1 Toasted sesame seeds
- Prepare 1 Shredded nori seaweed
- Take 100 ml Cold green tea
- Get 1 Wasabi
- Take 1 Soy sauce
However, when you order Ochazuke in Japanese restaurants, it is typically made with dashi broth instead of green tea. The Ochazuke served with green tea tends to be bland and relies on salty toppings to add flavors. But with good dashi, the dish can be very flavorful even with just a few simple toppings. Chazuke or ochazuke (rice with tea, dashi and various toppings) is usually served hot.
Steps 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.
Ochazuke Rice With Crisp Salmon Skin and Nori.. and NOT the meat. also with the dashi it IS instant dashi granules not the actual broth. . and stir well. divide the cooked rice in two medium serving bowls. pour the green tea mixture over the rice. top with the salmon skin and the shredded nori. 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. Ochazuke is a bowl of rice and tea, often served at the end of a meal. I didn't really grow up with this, but I love the idea of rice and tea..
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