Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge)
cookpad.japan @cookpad_jp
Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down!
The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa
Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge)
Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down!
The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa
Cooking Instructions
- 1
Fill a deep bowl with rice, and top with drained tuna.
- 2
Sprinkle with minced scallions and roasted sesame seeds.
- 3
Top the rice with an umeboshi.
- 4
Sprinkle in a pinch of yukari powder. Pour chilled barley tea over the rice and serve. Adjust the amount of yukari powder to taste.
- 5
When it's cold out, try it with warm barley tea instead.
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