Rice Flour Curry-Flavored Fried Chicken 米粉のカレー唐揚げ
Rice Flour Curry-Flavored Fried Chicken
Salmon with jasmine tea サーモンとジャスミン茶のお茶漬け
While there are cultures in many countries where rice is combined with soups and other juices or cooked in stews, it is said that countries where rice is served with “tea” are rare in the world. This time, we will introduce a new sensation of ochazuke, which is served with jasmine tea instead of the green tea commonly used in Japan. This refreshing recipe is easy to eat even when you have no appetite.
お米にスープなどの汁物を合わせたり、煮込み調理をして食べる文化は各国にありますが、ごはんに「お茶」をかけて食べる国は世界的にも珍しいと言われています。今回は、日本で一般的な緑茶ではなく、ジャスミン茶をかけて食べる新しい感覚のお茶漬けを紹介します。食欲がない時でも食べやすい爽やかなレシピです。
How to cook
The appeal of ochazuke is that it can be enjoyed with just the simple process of pouring tea over rice. While of course cooked rice can be used, using packaged rice shortens the preparation time. Also, the moisture from the tea augments the rice’s mouthfeel, which gradually deteriorates after heating, so it goes down easily. The rice itself does not need to be seasoned. This ochazuke can be savored by simply topping it with marinated raw salmon and pouring hot tea over it.
Ingredients 3 servings
Salmon and Jasmine Tea Ochazuke
- 150g
（5.2oz） - Packaged rice (cooked rice can also be used)
- 1.1 times the weight of rice after soaking
- Water
- 150g
（5.2oz） - Salmon
- 3g
（0.1oz） - Salt
- 5g
(0.2oz) - Soy sauce
- 1 pinch
- Five-spice powder
- 1 pinch
- Coriander seeds
- 5g
（0.2oz ） - Rice bran oil※1
- To taste
- Dill
- To taste
- Pink pepper
- 5g
（0.2oz） - Jasmine tea※2
- 450g
（15.8oz） - Water
※1.Olive oil can be substituted, but the fragrance will be stronger
※2.Either leaf tea or tea bags can be used
Prepare the rice.
事前にごはん（パックご飯）をご用意ください。お米を炊いてご飯を用意される方はこちらをご覧ください。
Preparation
about 40 minutes
Prepare the ingredients
Prepare the salmon. If the salmon has skin, remove it and then place the flesh on a cooking tray.
Spread on the seasonings
Spread salt, soy sauce, and five-spice powder all over the belly side, then pour over the rice bran oil and sprinkle on the coriander seeds evenly.
Marinate
Place cling film over the tray and store it in the refrigerator for 30 minutes. Wrap the salmon tightly, letting the spices infused in the oil transfer their aroma to the salmon. If you have time, letting it rest overnight will make it easier for the aroma to transfer.
Shape the rice
Lightly wet your hands with salted water (not included in the ingredients), divide the rice into three portions (100g each), and shape them into round disks (slightly flat on the top and bottom).
Slice the salmon
Take the salmon out of the refrigerator and remove the coriander seeds. Slice thinly with a knife to a thickness of about 3mm.
Brew the jasmine tea
Put jasmine tea leaves (or tea bags) into a pot. Bring the water to a boil, then let it cool to 75–80°C before pouring over the tea. Let it steep for 2–3 minutes until it reaches your preferred strength.
Finish
Arrange the shaped rice in a deep bowl and roll the salmon slices to make a circular shape resembling a rose. Garnish with dill and pink pepper and gently pour over the jasmine tea (the heat of the jasmine tea will lightly cook the salmon). You can also enjoy this ochazuke by substituting pink pepper with wasabi, pickled plum, or similar toppings.
