| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Soup |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Hot cooked rice |
| 2 |
oz |
Raw white fleshed fish |
|
|
Wasabi |
| 1/2 |
|
Sheet nori (seaweed) |
| 1 |
c |
Hot Japanese green tea |
INSTRUCTIONS
From: Shizuo Tsuji's _Japanese_Cooking:__A_Simple_Art_ (Kodansha 1980)
Place rice in large bowl. Cut raw fish against the grain into paper thin
strips and arrange on top of rice. Put small mound of wasabi atop fish.
Toast nori by passing it over a flame; then cut it or crumble it into
shreds and sprinkle over fish and rice. Pour hot tea into bowl. Serves
immediately.
As you can see, Tsuji's servings are twice as big as Andoh's. I have
never made either recipe. In general, I have found Andoh's cookbook to be
very reliable; all of her recipes work. Tsuji's book is more comprehensive
and a must-have if you are going to make Japanese cooking a serious hobby,
but most of his recipes require a little fiddling with amounts and
proportions before they come out right. A good very basic Japanese cookbook
is Kuwako Takahashi's _The_Joy_Of_Japanese_Cooking (Shufunotomo/Japan
1986), but she doesn't have recipes for Chazuke or Zosui.
P01046@PSILINK.COM
(JESSICA LITMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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