Recipe Delight
July 2009
This column is an absolute delight for us and the food connoisseurs. Food lovers always want to satiate their craving for new taste and try new recipes at home. We derive immense pleasure by digging deep into more and more Japanese cuisines.
Japanese cuisines are extremely experimental in nature. Every Japanese loves to explore new recipes and what they come up with are simply exotic. Our humble chefs have happily agreed to unfold their exclusive recipe kit and roll out alluring tapestry of Japanese culinary. Here, every month we will unfold a new Japanese recipe and take you to a new gastronomic adventure.
Ochazuke with Salmon flakes
Ochazuke, this popular Japanese delight is a simple yet a tasty dish. Surprisingly this delicious light meal or snack is extremely easy to be prepared. This exotic Japanese dish is simply served by pouring hot tea over cooked white rice, topped with some simple yet tasty ingredients. You have to set high benchmarks concerning the quality of rice, tea and the toppings; as this will surely enhance the flavor. Now let us take you through an exotic Japanese recipe. Get ready for a delectable ride.
Ingredients –
- ½ Salmon steak
- Salt (as per taste)
- ½ cups of hot water
- ½ table spoon Sencha, Bancha or Hojicha (green tea)
- 1 bowl of warm cooked rice
- 2-3 Trefoil (mitsuba), cut into ½ inch (4 cm) lengths
- 1 tablespoon Croutons or any crunchy cereal
- Japanese Horseradish (wasabi) - optional
Process –
- Season the Salmon with salt and leave it for next10 minutes.
- Broil or grill it for 5-6 minutes, until it turns slightly brown in color.
- Remove Salmon’s skin and bones (if there’s any) and break the flesh into flakes.
- Add hot water to the rich tea leaves and make it broth.
- Take a large bowl and pour rice into it. Sprinkle salmon flakes on it. Then add trefoil, croutons and a dab of horseradish (if you wish).
- Pour plenty of hot tea on the rice.
- Serve it piping hot and enjoy.
Add on –
Ochazuke turns out to be even tastier when it is accompanied with rich Japanese salted pickles vegetables or any western style pickles. Cold Ochazuke is recommended for summer. It’s very refreshing, soothing and tasty. For cool Ochazuke use iced Sencha, Mizudashi-Sencha or any type of cooled down green tea.
New Posts
September 2009
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