I was thinking about how could I share a great and simple japanese recipe with you. Well, I just found a very simple recipe you'll love, especially when to use it as a light meal or snack. I think that it won't take much of your precious time and you will enjoy it dearly...maybe you'll keep this recipe in a secure place for the next time you cook it!! I found this recipe in a great book I read some time ago...The Complete Book of Japanese Cooking, Emi Kazuko, (with recipes by Yasuko Fukuoka) Hermes House, London. This is a four serving recipe:
INGREDIENTS
150g/5oz salmon fillet
1/4 nori sheet
250g/9oz/1 1/4 cups Japanese short grain rice cooked using 350mL/12fl oz/1 1/2 cups water
15mL/ 1 tbsp sencha leaves
5mL/1 tsp wasabi paste, or 5mL/1 tsp wasabi powder mixed with 1.5mL /1/4 tsp water
20 mL/4 tsp shoyu
1) Thoroughly salt the salmon fillet. Leave x 30 min. If the fillet is thicker than 1 inch, slice it in half and salt both halves.
2) Wipe the salt off the salmon with kitchen paper and grill the fish under a preheated grill for 5 minutes until cooked. Remove the skin and any bones. Roughly flake the salmon with a fork.
3) With scissors, cut the nori into about 5mm x 2cm/1/4 inch x 3/4 inch strips.
4) If the cooked rice is warm, put equal amounts into individual rice bowls or soup bowls. If the rice is cold, put it in a sieve and pour hot water from a kettle over it to warm it up. Drain and pour into the bowls. Place the salmon pieces on top of the rice.
5) Put the sencha leaves in a teapot. Bring 600mL/1 pint/2 1/2 cups water to the boil. Remove from the heat and allow to cool slightly. Pour into the teapot and wait 45 seconds. Strain the tea gently and evenly over the top of the rice and salmon. Add some nori and wasabi, if using, to the top of the rice, then trickle shoyu over and serve.
Well, that's it!! Now you can delight yourself with this cool oriental snack. See ya soon!!!
Enjoy life,
Adal
INGREDIENTS
150g/5oz salmon fillet
1/4 nori sheet
250g/9oz/1 1/4 cups Japanese short grain rice cooked using 350mL/12fl oz/1 1/2 cups water
15mL/ 1 tbsp sencha leaves
5mL/1 tsp wasabi paste, or 5mL/1 tsp wasabi powder mixed with 1.5mL /1/4 tsp water
20 mL/4 tsp shoyu
1) Thoroughly salt the salmon fillet. Leave x 30 min. If the fillet is thicker than 1 inch, slice it in half and salt both halves.
2) Wipe the salt off the salmon with kitchen paper and grill the fish under a preheated grill for 5 minutes until cooked. Remove the skin and any bones. Roughly flake the salmon with a fork.
3) With scissors, cut the nori into about 5mm x 2cm/1/4 inch x 3/4 inch strips.
4) If the cooked rice is warm, put equal amounts into individual rice bowls or soup bowls. If the rice is cold, put it in a sieve and pour hot water from a kettle over it to warm it up. Drain and pour into the bowls. Place the salmon pieces on top of the rice.
5) Put the sencha leaves in a teapot. Bring 600mL/1 pint/2 1/2 cups water to the boil. Remove from the heat and allow to cool slightly. Pour into the teapot and wait 45 seconds. Strain the tea gently and evenly over the top of the rice and salmon. Add some nori and wasabi, if using, to the top of the rice, then trickle shoyu over and serve.
Well, that's it!! Now you can delight yourself with this cool oriental snack. See ya soon!!!
Enjoy life,
Adal
1 comment:
First of all, I'd like to point out that Ochazuke, which you've written about, isn't really considered a snack. It was a poor-man's food, like gruel, which was eaten by farmers who had nothing else to eat, and it certainly didn't have salmon long ago in the past. Since then, it changed into this dish which is simple, yet filling.
I would like to make a suggestion to you to make the blog better. Why not add some history to the dishes, so people know where it comes from? Also, you should definitely include the proper names of it instead of just "Rice in green tea with salmon" because that's like calling a Taco "meat and cheese in flour shell". A proper name helps people do research and ask for it in restaurants. If you don't have the name, that's what research is for.
Also, you should definitely realise you're catering to a non-Japanese speaking audience, So while you didn't put the name of the dish, why did you keep all the Japanese names of the ingredients? I don't think the average person learning about it knows what Nori, Sencha or Shoyu is. In fact, someone I know who read this post had to ask me what it was.
So just some explanations to make things as clear as possible for people is always the best way to write a blog.
You should add additional information as well, such as varieties (there's many different kinds of ochazuke) and the fact that you can usually buy powdered mix in packets in an Asian grocery, to make things easier.
Anyway, just some thoughtful comments.
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