Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, summertime chilled ochazuke (rice with tea) with dashi stock granules. One of my favorites. This time, I will make it a bit tasty. 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 recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules is something that I’ve loved my whole life. They’re nice and they look wonderful.
This easy, homemade Ochazuke with green tea, steamed rice, and simple savory ingredients will hit the Ochazuke with Dashi: Pour the dashi until it covers half of the rice and top with mitsuba and Recipe Notes. For the summer: You can use cold rice and cold dashi or tea in the summertime to. This is a chilled ochazuke dish that can be easily eaten on a hot day.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Get 1 bowlful Plain cooked rice
- Get 1/2 tsp Dashi stock granules
- Take 1 dash Sesame oil
- Get 1/4 Cucumber
- Prepare 15 grams Shibazuke
- Prepare 1/2 piece Myoga ginger
- Get 8 grams Chirimen jako (semi-dried salted tiny sardines)
- Make ready 1 Salted plum
- Take 1 Toasted sesame seeds
- Prepare 1 Shredded nori seaweed
- Take 100 ml Cold green tea
- Make ready 1 Wasabi
- Take 1 Soy sauce
It generally made by pouring green tea or bonito dashi over cooked rice. And we put some topping Some of Japanese pickles are good match with Ochazuke. I prefer bonito dashi to simple hot water, so I usually eat Ochazuke pouring mixed bonito. Green tea and egg rice (ochazuke) (Leanne Kitchen)Source: Leanne Kitchen.
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.
Meanwhile, to make the omelette, combine the dashi with the water in a large bowl and stir to dissolve the dashi. Add all the remaining ingredients except the oil and whisk to just combine. Ochazuke is usually rice in green tea with some salty toppings or pickled vegetables. It is very simple food that involves hardly any cooking. At the other end of the spectrum, there are more elaborate Ochazuke styles using expensive seafood and Dashi stock that you eat at upscale restaurants.
So that is going to wrap this up for this exceptional food summertime chilled ochazuke (rice with tea) with dashi stock granules recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
