How do you make chazuke in Japan? How to make chazuke

Ingredients: 1 bowl of rice, 2 Japanese plum cakes, a few drops of Japanese soy sauce, 1g of cooked black sesame seeds, 2g of teaProduction steps: Brew tea with hot water (you can choose oolong tea, brown rice tea, and jasmine green tea used here).

2. Serve a bowl of rice and loosen it slightly (the rice should not be too soft).

3. Drop a few drops of soy sauce and sprinkle with cooked sesame seeds (you can also put some of your favorite ingredients).

4. Put on the plum cake (this kind of plum cake has a strong flavor and is more suitable for soaking, but you can also choose your favorite flavor of plums).

5. Pour the brewed tea along the edges, don't be too full.

6. Serve on a plate.

The ingredients and recipes are also very simple: as long as you have a cup of tea, a bowl of rice, and a few ingredients on hand, you can make a delicious bowl of chazuke

Speaking of which, I remembered eating chazuke because I saw salmon chazuke in a lover's recipe by Plum JJ, but I didn't bother to go out and buy salmon, so I simply made chazuke with the only cucumbers, large roots, roasted seaweed, and Taiwanese sausages I had on hand

Cucumbers and large roots are diced, and sausages are fried in a frying pan to bring out the oil and roast until fragrant

Then I microwave the rice and sprinkle it with shredded seaweed, which I use for sushi, and it's delicious

Put all the ingredients in a bowl, sprinkle a pinch of salt, of course, add fishmeal if there is fishmeal, and if you don't have it, you don't add it

Drizzled with hot tea, I always use oolong tea, because I think it's more fragrant, of course, it should be green tea

In just 5 minutes, a simple bowl of chazuke is ready, very simple, and it tastes good

The key is the taste of the tea, the tea soup is too light, I don't think the taste of the rice should be a thicker tea soup

Longjing chazuke.

Longjing chazuke.

Ingredients: 10 grams of Longjing tea, an appropriate amount of rice, 2 grams of rape, 1 egg, 1 gram of chicken essence, a little salt, 3 grams of cooking oil.

Method:1Take 3 grams of Longjing tea and brew the soup for later use, wash and chop the rape for later use, and beat the eggs for later use.

2.Wash the rice and cook it in tea soup, and then soak the remaining 7 grams of Longjing for later use.

3.Put a small amount of water in the pot and boil, then put the rice in, add the Longjing tea soup and cook until the soup is closed.

4.Sprinkle in the rape, drizzle in the eggs and lard and bring to a boil.

Tips: Don't soak the dragon well for too long.

Salmon chazuke.

Ingredients: Salmon, rice, seaweed, green mustard, green tea.

Operation Step 1: Slice a slice of salmon, salt both sides, place on a plate and marinate for about half an hour. Wipe the marinated salmon fillets dry with a paper towel, add a little oil to the pan, put the salmon in, fry it on both sides until it is beautiful golden brown, and remove it after frying.

If you don't like to see visible oil splashes floating in the soaked rice, gently wipe the oil off the fillets with a paper towel and then use a fork or chopsticks to break the fillets into small pieces.

Step 2: Cut the seaweed into small strips with clean scissors or tear it into small pieces by hand. Also prepare green mustard, of course, if you like to eat mustard.

Step 3: Make tea. Generally, Japanese chazuke is made with "sencha", which is a very fine green tea that comes in bags and bulk.

If you don't have sencha, I think you can make do with other ordinary green teas, and some people use oolong tea to make them, but I haven't tried them.

Step 4: Put the cooked hot rice in a bowl (if the rice is leftover cold rice, you can blanch it with hot water first, or, like I am lazy, turn it in the microwave a little), put in the salmon pieces, put in the seaweed shreds, pour in the tea, and then put the appropriate amount of wasabi according to personal taste, sprinkle a few drops of fresh soy sauce (or salt is fine), and mix well when eating.

Wouldn't it be okay to pour the brewed tea into the rice??

The chazuke method is as follows:Ingredients: rice, brown rice tea.

Excipients: salted plum, cooked sesame seeds, seaweed shreds, salt, dark soy sauce, mustard.

1. Put the rice in a bowl, sprinkle the seaweed, sesame seeds and plum, and then mix the side with an appropriate amount of salt, soy sauce and mustard.

2. Brew the brown rice tea soup, pour it into a bowl, and cover the rice 2 or 3 places.

3. Brown rice tea not only cooks the rice hot, but its unique grain aroma also makes this rice more fragrant. The plum is sour and appetizing, and it is very delicious with the sauce of the seasoning.

4. You can also add some salmon, wash the salmon, wipe it dry, and wipe an appropriate amount of salt to make it flavorful; When the hot oil in the pan is ripe, add the salmon and fry on both sides until golden brown.

5. Pour the brewed sencha soup into the rice bowl until the rice is 2 3 and ready to eat.

Here's how to eat chazuke:

Chazuke literally refers to the use of tea to soak rice, when eating chazuke, brew tea soup first, according to their own taste of pure regret and joy to choose tea leaves, generally green tea is used more, pour green tea tea leaves into a glass, pour 85 degrees of boiling water to brew, brewing tea soup during the rice can be placed on the plate decoration, on the rice in turn put seaweed silk, cooked sesame, fried crispy rice strips and plums.

The ingredients on the rice can also be changed according to your own preferences, wait for the tea soup to brew for 5 minutes before you can pour the rice, when eating the tea sauce you need to pour a small amount of tea many times, it is best to make it brew and eat, the main reason is that the time of the tea sauce can not be too long, in addition to the tea soup, you can also add a small amount of special soy sauce, if you don't have it, you can use light soy sauce instead.

The origin of Chazuke:

Chinese Cooking Encyclopedia - Selected Ancient Food Treasures" wrote: "Concubine Dong Xiaowan is good at cooking, indifferent, no good for the substance of sweet and fat, every time she eats, she takes a small pot of tea to warm the rice, which is the food custom of the ancient Nanjing people, and has it in the Six Dynasties. From this, it can be seen that Chazuke has a long history.

Zhou Zuoren said in the essay "Drinking Tea": "Japan uses tea to find rice, called "tea stains", with pickled vegetables and "Zean" as the accompaniment, very light and sweet flavor. Chinese people have not tried to eat like this, but the reason is not to save because of poverty, and there are few people who deliberately look for its inherent taste in clear tea and light rice, so it is a pity. ”