Ochazuke Receipe for a Traditional Japanese Breakfast
Ochazuke (お茶漬け) literally means “soaked in tea” and is a traditional Japanese breakfast food that’s somewhere between a soup and a porridge. Unlike most porridge the rice isn’t cooked in a liquid. Instead, it’s heated by pouring boiling water over it and then draining off the starchy water to ensure the tea stays clear when it’s added.
While there are a lot of toppings that can be used such as konbu, pickled umė or pollack roe, the idea is to use something salty and flavorful, so that the tea is able to make a broth by drawing flavor from the toppings. For the tea, I like using genmai-cha (roasted brown rice green tea) because of the toasty flavor the rice imbues, but a standard sen-cha (green tea) or even hojicha (roasted tea), will work fine. It’s worth noting that there are some versions of this dish that use a dashi broth instead of tea, but I’ve always found this a little odd since it contradicts the name of the dish.
This sake chazuke is one of the simplest and tastiest incarnations of this dish, using nothing more than some grilled salmon and some fresh herbs. The tea draws flavor from the cured fish, making a light broth that seasons the rice. If you make the salmon ahead of time and use leftover rice, it comes together in less than five minutes making it a marvelous way to start the day with an easy warm breakfast.
Ochazuke (Japanese Tea Rice)
Prepare the rice and salmon ahead of time to put this traditional Japanese dish together quickly in the morning.
- 11 ounces (300 grams) salmon
- 1/2 tablespoon salt
- 2 cups cooked sushi rice
- herbs (such as mitsuba, shiso or scallions)
- meyer lemon zest
- 1 pot green tea
- Sprinkle the salt evenly over all surfaces of the salmon, and let it cure overnight in the refrigerator.
- The next day, grill the salmon on a wire rack under the broiler until cooked through. Break the salmon up into bite-size pieces, removing and discarding any skin and bone.
- Prepare the rice by adding it to a large bowl and pouring boiling water over it. Stir to break up any clumps, and then strain the rice, discarding the water.
- Portion the rice into two bowls and top with the salmon, herbs and lemon zest.
- Brew the tea, and pour it over the rice. Stir together and eat with Japanese pickles.
Reciepe Rendang Padang
1 hour 20 minutes
Of recipes: Main
Suggestions presentation: 5
500 grams of beef, cut into 10
600 ml thick coconut milk, from 1.5 coconuts
300 grams of baby potato
5 tablespoons cooking oil
300 ml of water
10 red chilies sliced
6 eggs under the red
3 cloves garlic
3 cm turmeric
3 cm ginger
3 cm galangal
1 tablespoon salt
1 sheet turmeric leaf
1 stalk lemongrass
2 eggs kandis acid
How to make
Stir-fry until fragrant seasoning, put the meat, stir until it changes color. Enter turmeric leaf, lemongrass, and kandis acid. Stir gently.
Pour the water and enter the baby potato. Cook until the water is shrinking. Stir gently occasionally.
Enter coconut milk, cook over medium heat. Leave until the meat is tender, the sauce was dry, and oily. Remove and serve….