In Japan, tea, rice, and fish are favorite comfort foods. This simple country-style dish is a national favorite and considered a satisfying snack. Ingredient tip: Look for shichimi togarashi, a ground blend of chili pepper and other spices, in natural foods and Asian markets. Serving tip: Japanese people enjoy several crunchy toppings sprinkled over ochazuke, such as shredded nori and mixtures of spices, citrus peel, and various seaweeds.
Recipe Ingredient Details:
1 cup Japanese short-grain white rice (sushi rice)
1 1/4 cups water
2 tablespoons Japanese soy sauce (shoyu)
1 tablespoon mirin
1 teaspoon mild honey
12 ounces salmon fillet
1 tablespoon grapeseed oil
4 teaspoons loose-leaf Sencha green tea
4 cups water
Toasted sesame seeds, for garnish
Shichimi togarashi, for garnish
Low-sodium soy sauce and flaked nori (seaweed) (to taste)
Rinse and wash rice until water runs clear. Transfer to a strainer and let drain for 10 minutes.
Put rice and 1 1/4 cups water in a heavy-bottomed saucepan. Bring to a boil, reduce heat to low, cover, and cook for 10-12 minutes. Remove lid and quickly check to see if water is absorbed. If not, continue cooking another 2 minutes. Remove pan from heat and keep covered.
While rice is cooking, mix soy sauce, mirin, and honey; brush over fish. Heat oil in a skillet and add fish, skin-side down. Cover and cook until fish is opaque, about 10 minutes. Remove fish from skillet and place on a platter. When cool enough to handle, remove skin and break fish into small pieces.
While rice and fish are cooking, place tea in a teapot or heatproof measuring cup. Heat 4 cups water to a boil, then let cool 3-4 minutes, to 175°. Pour water over tea; steep for 2 minutes. Strain tea into another heatproof vessel.
To serve, add rice to each serving bowl, top with flaked salmon, and add enough tea to cover rice. Sprinkle with sesame seeds and shichimi togarashi; season to taste with soy sauce and nori flakes. Serve hot.
Recipe Additional Notes:
PER SERVING: 345 cal, 24% fat cal, 9g fat, 1g sat fat, 47mg chol, 21g protein, 43g carb, 0g fiber, 523mg sodium
Thu, 2012-06-28 13:20