How to Make Japanese Ochazuke Rice with Crisp Salmon Skin and Nori Asian Cooking Recipe Cuisine

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Japan Ochazuke Rice with Crisp Salmon Skin and Nori


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 2 Servings:

 One 4x6 inch piece of salmon skin, scaled and uncooked

 pinch of salt

 4 cups freshly brewed green tea

 1/2 tsp instant dashi granules

 1 1/2 cups cooked, leftover short-grain rice

 2 tbsp shredded seaweed nori

 Directions:

 Season the salmon skin with salt and place on a sheet pan. Place the salmon skin 6 inches from top heating element and broil on high heat for 5-7 minutes. Make sure you don't burn; cut the crispy skin into strips.
Mix the brewed green tea with the dashi granules and stir well. Divide the cooked rice in two bowls. Pour the green tea mixture over the rice. Top with the salmon skin and shredded nori. 
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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