| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Leftover cooked rice |
| 1 |
tb |
White sesame seeds |
| 1 |
|
Sheet asakusa nori |
| 1 |
sl |
Salt-grilled salmon (optional) (up to) |
| 3 |
tb |
Chopped coriander |
| 1/4 |
ts |
Wasabi |
| 2 |
c |
Very hot; freshly brewed green tea |
INSTRUCTIONS
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 rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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