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Ochazuke is a straightforward and fast Japanese dish with cooked rice topped with varied substances, over which scorching inexperienced tea is poured. While you don’t have time to cook dinner or lack urge for food, Ochazuke is a well-liked selection for many individuals in Japan. Right here, I’ve made a summer time model for once you don’t need to eat scorching meals. Cool all of the substances and pour ice-cold inexperienced tea over them. Is that this refreshing or what?! Toppings can embrace typical Ochazuke substances like salmon flakes and pickled greens, or you need to use any greens or meat you want. Nonetheless, the toppings have to be a little bit saltier than you would possibly assume as a result of the inexperienced tea will dilute the style fairly a bit. So, select strongly flavored toppings. While you don’t really feel like cooking in a scorching kitchen, do this easy and soothing Chilly Ochazuke. It’ll make you are feeling good. Hope you give it a strive quickly!
Chilly Ochazuke
Chilly inexperienced tea poured over steamed rice with grilled salmon and pickled pink plum
Servings: 2 servings
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- 1 fillet salmon
- 1 1/2 tsp salt
- 1 cucumber Japanese or Persian
- 2 Umeboshi pickled bitter plums
- 2 cups steamed rice
- Nori roasted seaweed, shredded
- inexperienced tea ice chilly
- soy sauce
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Sprinkle 1 teaspoon of salt on the salmon and let it sit for 10 minutes. Pat dry with a paper towel to take away extra moisture.
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Cook dinner the salmon in a preheated frying pan over medium warmth for 3-4 minutes. Flip and cook dinner for one more 2-3 minutes, or till golden brown and cooked by means of. Take away from warmth and flake into small items.
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Slice cucumber very thinly utilizing a pointy knife or mandoline. Sprinkle with 1/2 teaspoon of salt and let sit for five minutes. Gently squeeze out extra water utilizing your fingers or a clear kitchen towel.
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Take away pits from Umeboshi pickled bitter plums, then finely chop right into a paste utilizing a knife.
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Rinse the steamed rice beneath chilly working water, and drain effectively.
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Divide the rice between 2 giant bowls. High every bowl with the flaked salmon, cucumber slices, and umeboshi paste. Sprinkle with shredded nori. Gently pour ice-cold inexperienced tea over till the rice is simply lined. If desired, add a splash of soy sauce for additional taste.
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