Ochazuke - お茶漬け - かまきの食事時間#10

美味しくて簡単な日常日本料理です。

Ochazuke (お茶漬け[おちゃづけ]) is a common Japanese household dish which literary translates as pouring tea onto cooked rice. Various toppings can be added, but seaweed and salmon are the most popular ones. The common tea for the dish is green tea, but I used genmaicha instead because of is additional rustic flavor.

The following is my recipe of making Ochazuke. Too bad I don't have any Japanese styled ceramic bowl to accompany this.

Ingredients (serving for 4):
Rice - 2 cups
Salmon fillet (Skin On) - 1
Dried Seaweed - 1 sheet
Dried Skipjack Tuna Flakes (鰹節[かつおぶし]) - as desired
Eggs - 1 per person
Tsuyu Sauce - 100mL
Garlic - 3 cloves
Genmaicha Tea (玄米茶[げんまいちゃ]) - 50g

1. Wash and cook rice.

2. Season salmon fillet with salt and pepper, and then pan-fry with garlic.

3. Remove the salmon fillet when cooked, and "shred" with spoon.

4. In a tea pot, add in the tsuyu sauce. Place the genmaicha tea leafs in the filter and then add boiling water. Wait for 2 minutes.

5. Shred the dried seaweed sheet with hand into small pieces.

6. Place cooked rice in bow. On top, place the salmon and seaweed.

7. Cook egg in the form of similar to egg Benedict.

8. Add the tea into the bowel until 2cm below the tip of the rice. Place the egg and dried skipjack tuna flakes on top, and finish with a sprinkle of Genmaicha tea leafs.

9. Serve

お茶漬けを作りました！長時間のために日本料理を作っていませんね。今回の料理に福岡県からの玄米茶を入れました。

どうぞごゆっくり召し上がってください。