Ochazuke with Salmon Flakes茶泡飯與鮭魚片

 

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with a few simple ingredients. It is a deceptively simple yet extremely tasty dish beloved by all Japanese. Ochazuke can be enjoyed as a light meal or snack at any time of day, and it is extremely easy to prepare. All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.

Of course, the flavor of the dish will improve if you are particular about the rice, the type of tea, and the topping. Favorite Japanese toppings are pickled plums (umeboshi), dried sea laver (nori), grilled salmon, soy-simmered fish and seaweed, tempura, broiled eel, and so on. Alternatives from Western cuisine are grilled chicken, grilled salmon, pickled cucumber, smoked salmon, and oysters marinated in oil.

Various seasonings can be added for flavor, such as sesame seeds, Japanese horseradish (wasabi), or freshly grated ginger. Ochazuke is normally served in a bowl large enough to hold the rice and a generous amount of tea. Individual salad bowls, large breakfast cups, or cereal bowls are good substitutes.

Ingredients:

  • 1/2 salmon steak
  • salt to taste
  • 1 1/2 cups hot water
  • 1 1/2 tsp sencha, bancha, or hojicha [green tea]
  • 1 bowl warm cooked rice
  • 2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
  • 1 tbsp croutons or any crunchy cereal
  • Japanese horseradish (wasabi), optional

serves 1

Directions

1. Season the salmon with salt and leave for 10 minutes. Broil or grill 5-6 minutes, until slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes.

2. Make the tea broth by adding hot water to the tea leaves.

3. Place the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and, if you wish, a dab of horseradish.

4. Pour as much hot tea as you want onto the rice and eat immediately.

Note: Ochazuke tastes even better when accompanied by good-quality Japanese salted pickled vegetables or any Western-style pickles. Cold ochazuke is recommended for summer. For this, use iced sencha, mizudashi-sencha, or any type of green tea that has been cooled down.

 

 

 

 

茶泡飯與鮭魚片

 

茶泡飯是其中熱茶倒在煮熟的白米飯淋上一些簡單的食材的菜。這是一個看似簡單但非常可口的菜心愛的都是日本人。茶泡飯可以享受如在一天中的任何時間便餐或點心,而且它是非常容易準備。所有你需要做的就是把一些簡單的食材上一碗熱騰騰的白米飯,倒一杯茶過它。

當然,如果你是講究,大米,茶葉的種類,並摘心菜的味道會提高。最喜歡的日本配料醃梅子(梅干),海幹紫菜(海苔),烤鮭魚,大豆燜魚和海藻,天婦羅,烤鰻魚等。從西餐的替代品烤雞,烤鮭魚,醃黃瓜,熏鮭魚,牡蠣和醃製油。

各種調味料可以香味添加,如芝麻,芥末(芥末),或新鮮磨碎的生薑。茶泡飯通常盛在碗裡大到足以容納大米和茶葉大方量。個別沙拉碗,早餐大杯或碗麥片是不錯的替代品。

成份:

  • 半鮭魚牛排
  • 鹽味
  • 1 2杯熱水
  • 1個半茶匙煎茶,banchahojicha [綠茶]
  • 1碗溫水煮熟的米飯
  • 2-3三葉(三葉),切成11/2英寸(4厘米)長
  • 1湯匙蒜香或任何脆脆穀物
  • 日本辣根(芥末),可選

服務1

路線

1,季節的鮭魚用鹽和離開10分鐘。烘烤或烤5-6分鐘,直至淺棕色。去除皮膚和骨骼,如果有的話,打破肉身成薄片。

2,加入熱水,以茶葉做茶清湯。

3,將米飯在一個大碗裡,撒上鮭魚片過飯。添加三葉,蒜香,而且,如果你願意的話​​,辣根的民建聯。

4,只要你想上的大米倒入盡可能多的熱茶,並立即食用。

注:伴隨著優質的日本鹽漬鹹菜或西式鹹菜時,茶泡飯的味道變得更好。感冒茶泡飯,建議夏天。對於這一點,用冰鎮煎茶,mizudashi,煎茶,或任何類型的綠茶已冷卻下來。

 

    

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