Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules

Name: Summertime Chilled Ochazuke (Rice with Tea) with Dashi Stock Granules
Yield: 1 serving
Cuisine: American
Ingredients: 1 bowlful Plain cooked rice; 1/2 tsp Dashi stock granules; 1 dash Sesame oil; 1/4 Cucumber; 15 grams Shibazuke; 1/2 piece Myoga ginger; 8 grams Chirimen jako (semi-dried salted tiny sardines); 1 Salted plum; 1 Toasted sesame seeds; 1 Shredded nori seaweed; 100 ml Cold green tea; 1 Wasabi; 1 Soy sauce

cookpad.japan @cookpad_jp

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.

Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale). Recipe by Erueru286

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.

cookpad.japan @cookpad_jp

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.

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Ingredients

1 serving

1bowlful Plain cooked rice
1/2 tspDashi stock granules
1 dashSesame oil
1/4Cucumber
15 gramsShibazuke
1/2 pieceMyoga ginger
8 gramsChirimen jako (semi-dried salted tiny sardines)
1Salted plum
1Toasted sesame seeds
1Shredded nori seaweed
100 mlCold green tea
1Wasabi
1Soy sauce

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Steps

1

Finely chop the cucumber (into 3 mm cubes) and rub with a little dashi stock granules and sesame oil in a bowl.
2

Finely chop the shibazuke (about the same size as the cucumbers). Thinly slice the myoga ginger. Rip up the pickled plums by hand and remove the stone.
3

Put the rice in a colander, rinse quickly with water, and drain. Arrange it on plates, mix the ingredients from 1 and 2 together with jako fish and place it on the bed of rice, and then pour chilled green tea.
4

Add toasted sesame, shredded seaweed, and wasabi as toppings and you are done . Make sure to mix it all together Add in a little soy sauce if the flavors are weak.
5

Enjoy it with different toppings such as salmon flakes, or tempura batter bits . I have so many recommendations for this, salted konbu, shiso leaves, etc.