Tai-chazuke (chazuke snapper)
1. 120 grams of fresh snapper fish meat that had been skinned and taken the bones, the kind that can be eaten raw sashimi style
2. 2 leeks
3. 300 grams of rice
Seasoned fish marinade
1. 2 tablespoons white sesame seeds
2. 2 tablespoons soy sauce
3. Pinch of sugar
Kombu Broth
1. 5 gram kombu seaweed sheets
2. 2 cups water
3. A little salt (Or 2 cups of green tea)
Shake-chazuke (Ocha-zuke salted salmon)
1. 1 slice (80 grams) salted salmon
2. 1 sheet (10 cm) nori seaweed
3. 300 grams of rice
4. 2 cups of green tea
Tarako-chazuke (Ocha-zuke Tarako fish eggs)
1. 2 servings (50 grams) Tarako marinated fish eggs (still in the egg sac)
2. 1 small portion leek
3. 300 grams rice
4. 2 cups green tea
Preparation
1. "Tai-chazuke" Enter kombu in a pot, add two cups of water and soak for 30 minutes. Bring to a boil over medium heat. Reduce the heat and cook for five minutes, remove seaweed, then season with a little salt.
2. Prepare the marinade seasoning fish. sauted sesame seeds on top of the frying pan, then sliced rough using knives. Mixd the soy sauce and sugar.
3. Sliced meat snapper with about 6-7 mm thickness. Put the pieces fish into marinade seasoning for 5 minutes. sliced the leeks thinly
4. Provided 4 bowls of rice. Filled each bowl with rice in a half. Place the sliced snapper earlier on rice; sprinkle with thinly sliced scallions. Pour the hot broth over the fish and rice. Served immediately. The broth can be replaced with green tea water.
5. "Shake-chazuke" Grilled salmon salt in the frying pan without oil. Cook on each side until lightly browned, remove skin and bones. Destroy the fish meat with a fork or a pair of chopsticks, into coarse pieces. Use kitchen scissors to cut the nori in 3 cm widh. Stack nori sheet then cut again into thinner pieces followed the breadth.
6. Take two cups of green tea.
7. Prepare a bowl of rice. Fill half bowl with rice. Sprinkle the salmon pieces on top of the rice and pour green tea on it. Give a sprinkling of nori seaweed. Serve immediately.
8. "Tarako-chazuke" Tarako Grilled fish eggs in the frying pan over low heat, until the eggs rather pale-colored fish. Cut into pieces with a width of 1cm.
9. Thinly slice the leeks.
10. Take two cups of green tea.
11. For Prepare a bowl of rice. Filled half bowl with rice. placed Tarako fish eggs over rice, then put sliced scallions. Pour green tea on it. Serve immediately.
1. 120 grams of fresh snapper fish meat that had been skinned and taken the bones, the kind that can be eaten raw sashimi style
2. 2 leeks
3. 300 grams of rice
Seasoned fish marinade
1. 2 tablespoons white sesame seeds
2. 2 tablespoons soy sauce
3. Pinch of sugar
1. 5 gram kombu seaweed sheets
2. 2 cups water
3. A little salt (Or 2 cups of green tea)
Shake-chazuke (Ocha-zuke salted salmon)
1. 1 slice (80 grams) salted salmon
2. 1 sheet (10 cm) nori seaweed
3. 300 grams of rice
4. 2 cups of green tea
Tarako-chazuke (Ocha-zuke Tarako fish eggs)
1. 2 servings (50 grams) Tarako marinated fish eggs (still in the egg sac)
2. 1 small portion leek
3. 300 grams rice
4. 2 cups green tea
Preparation
1. "Tai-chazuke" Enter kombu in a pot, add two cups of water and soak for 30 minutes. Bring to a boil over medium heat. Reduce the heat and cook for five minutes, remove seaweed, then season with a little salt.
2. Prepare the marinade seasoning fish. sauted sesame seeds on top of the frying pan, then sliced rough using knives. Mixd the soy sauce and sugar.
3. Sliced meat snapper with about 6-7 mm thickness. Put the pieces fish into marinade seasoning for 5 minutes. sliced the leeks thinly
4. Provided 4 bowls of rice. Filled each bowl with rice in a half. Place the sliced snapper earlier on rice; sprinkle with thinly sliced scallions. Pour the hot broth over the fish and rice. Served immediately. The broth can be replaced with green tea water.
5. "Shake-chazuke" Grilled salmon salt in the frying pan without oil. Cook on each side until lightly browned, remove skin and bones. Destroy the fish meat with a fork or a pair of chopsticks, into coarse pieces. Use kitchen scissors to cut the nori in 3 cm widh. Stack nori sheet then cut again into thinner pieces followed the breadth.
7. Prepare a bowl of rice. Fill half bowl with rice. Sprinkle the salmon pieces on top of the rice and pour green tea on it. Give a sprinkling of nori seaweed. Serve immediately.
8. "Tarako-chazuke" Tarako Grilled fish eggs in the frying pan over low heat, until the eggs rather pale-colored fish. Cut into pieces with a width of 1cm.
9. Thinly slice the leeks.
10. Take two cups of green tea.
11. For Prepare a bowl of rice. Filled half bowl with rice. placed Tarako fish eggs over rice, then put sliced scallions. Pour green tea on it. Serve immediately.
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