Free Recipe Chazuke (Japanese Rice/tea/salmon Soup)

Recipe Type: Free Soup Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Chazuke (Japanese Rice/tea/salmon Soup) Recipe

3 c Leftover cooked rice
1 tb White sesame seeds
1 Sheet asakusa nori
1 sl Salt-grilled salmon
2 -(up to)
3 tb Chopped coriander
1/4 ts Wasabi
2 c Very hot; freshly brewed
-green tea

Chazuke (Japanese Rice/tea/salmon Soup) Preparation

I believe you’re describing Chazuke (also called Ocahzuke). The salmon version is called Sake Chasuke (Sake meaning salmon, here, not rice wine). There is also a rice-and-egg porridge called Zosui. From: Elizabeth Andoh’s _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf 1986): Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice. If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea over each bowl and serve immediately. P01046@PSILINK.COM (JESSICA LITMAN) REC.FOOD.RECIPES From archives. Downloaded from Glen’s MM Recipe Archive, .

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