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Suggest a better descriptionFrom: Shizuo Tsujis _Japanese_Cooking:__A_Simple_Art_ (Kodansha 1980) Place rice in large bowl. Cut raw fish against the grain into paper thin strips and arrange on top of rice. Put small mound of wasabi atop fish. Toast nori by passing it over a flame; then cut it or crumble it into shreds and sprinkle over fish and rice. Pour hot tea into bowl. Serves immediately. As you can see, Tsujis servings are twice as big as Andohs. I have never made either recipe. In general, I have found Andohs cookbook to be very reliable; all of her recipes work. Tsujis book is more comprehensive and a must-have if you are going to make Japanese cooking a serious hobby, but most of his recipes require a little fiddling with amounts and proportions before they come out right. A good very basic Japanese cookbook is Kuwako Takahashis _The_Joy_Of_Japanese_Cooking (Shufunotomo/Japan 1986), but she doesnt have recipes for Chazuke or Zosui. P01046@PSILINK.COM (JESSICA LITMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 1 | ||
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Calories: 413 | ||
Calories from Fat: 36 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 46.6mg | 2 % | |
Potassium 216.9mg | 6 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 70g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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