Chazuke (Japanese Rice/tea/salmon Soup)

Chazuke (Japanese Rice/tea/salmon Soup) Ingredients

3 c Leftover cooked rice	2 -(up to)
1 tb White sesame seeds	3 tb Chopped coriander
1 Sheet asakusa nori	1/4 ts Wasabi
1 sl Salt-grilled salmon	2 c Very hot; freshly brewed

Instructions for Chazuke (Japanese Rice/tea/salmon Soup)

I believe youre describing Chazuke (also called Ocahzuke). The salmon version is called Sake Chasuke (Sake meaning salmon, here, not rice wine). There is also a rice-and-egg porridge called Zosui. From: Elizabeth Andohs _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf 1986): Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice. If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea over each bowl and serve immediately. P01046@PSILINK.COM (JESSICA LITMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Japanese

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