Garnished Rice With Green Tea Ocha Zuke Food

ROASTED RICE WITH GREEN TEA

Steps:

• Heat skillet till it's hot.
• Wash the rice grains (doesn't matter if they're short, medium or long grains) and pat dry.
• Pan fry the rice in the hot skillet till golden brown. No need water or oil.
• In a teapot, put in roasted rice, green tea and boiling water.
• Let it sit for a couple of minutes before serving.
• You can change the amount of the ingredients according to your taste.

SHORT-GRAINED RICE

Steps:

• Pour the rice into a bowl, and cover it with an inch or so of water. Using a spoon or your fingers, swirl the rice around in the water to help it release any dust or starch, then carefully pour off the clouded water. Repeat until the rinsing water runs clear.
• Place the rice into a rice cooker or, if cooking on a stovetop, into a medium-size pot with a tightfitting lid. Add 2 cups water to the rice, put the lid on the rice cooker or pot, then either start the rice cooker or, if cooking on a stovetop, bring the water to a boil over medium-high heat. If cooking on the stovetop, reduce the heat under the pot to low, and cook, covered, until the rice has absorbed all the water, approximately 18 to 20 minutes.
• Remove the top from the pot or rice cooker, and using a wooden spoon or rice paddle, fluff the rice around a little, then loosely replace the top and allow the rice to sit for an additional 10 or 15 minutes before serving.

OCHA-ZUKE

Steps:

• rub the salmon with some salt and let it sit for 30mins.roast 5mins under the pre-heated grill [until cooked through].when done flake flesh with a fork.
• snip the nori into thin strips.
• spoon the still warm rice into soup bowls. scatter salmon flakes on top of rice.
• make the green tea with 6dl boiled water.leave to steep for about 45 secs.
• pour the tea slowly over the rice. sprinkle on nori strips [and a squeeze of wasabi if desired]. serve immediately.

GARNISHED RICE WITH GREEN TEA (OCHA-ZUKE)

Steps:

• Divide the rice into 4 deep bowls.
• Dry roast the sesame seeds by stirring them over medium heat in a skillet until golden.
• You may want to crush them slightly with a mortar once toasted, but this is not completely necessary.
• Dry roast the nori by waving it back and forth over direct medium heat for about 1 minute (this is typically done just over the flame of a gas stove and I really recommend you use tongs to do this, not just your fingers!) Fold and tear the sheet into 20 small rectangles and place 5 rectangles in each bowl.
• Add chunks of chicken or salmon if desired.
• Garnish each portion with corriander and wasabi or ginger.
• Pour 1/2 cup tea over each bowl and serve immediately.