Chazuke (japanese rice/tea/salmon soup)
Last updated 6/12/2012 1:12:51 AM. Recipe ID 41003. Report a problem with this recipe.
Title: Chazuke (japanese rice/tea/salmon soup)
Yield: 4 Servings
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
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.
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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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