Ochazuke (Tea & Salmon Rice) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead. Ingredients:
4 ounces boneless skinless salmon fillets |
1/4 sheet nori |
1 1/4 cups cooked rice |
2 green tea bags |
4 teaspoons soy sauce |
1 teaspoon wasabi paste (optional) |
Directions:
1. Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
2. Cut nori into 1/2 inch strips.
3. Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
4. Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.
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