Cooking with Dog

Ochazuke (1x77)

Data di messa in onda: Gen 13, 2012

Ingredients for Salmon Ikura Chazuke (serves 1) 50g Salted Salmon Fillet (1.76 oz) 1 tbsp Ikura Shoyu-zuke - salmon roe marinated with soy sauce based seasoning Toasted Nori Seaweed 1 tbsp Chopped Mitsuba Parsley Toasted White Sesame Seeds Wasabi - Japanese Horseradish Salt 80g Steamed Rice (2.82 oz) Hojicha - a type of Japanese green tea Ingredients for Umeboshi Shirasu Takana Chazuke (serves 1) ½~1 Umeboshi - Pickled Japanese Plum 1 tbsp Shirasu Whitebait 1~2 tbsp Chopped Takana-zuke - pickled takana greens 2 Shiso Leaves Toasted White Sesame Seeds 80g Steamed Rice (2.82 oz) Hojicha - a type of Japanese green tea - Topping Suggestions - Toasted Tarako - salted Alaska pollock roe Salted Kombu Seaweed Ika Shiokara - salted semi-fermented squid Tsukemono - Japanese pickles Arare - bite-sized Japanese rice crackers * If you can't find these toppings in your area, look for savory salted ingredients as substitutes. The upside of sauteing salmon in a pan is that it doesn't give off much smoke and the cleanup is easy. You might also enjoy the video on how to make Tai Chazuke (Sea Bream Chazuke). http://www.youtube.com/watch?v=bUhuuUfmlt8