Ochazuke Rice With Crisp Salmon Skin And Nori Food
OCHAZUKE RICE WITH CRISP SALMON SKIN AND NORI
Make and share this Ochazuke Rice With Crisp Salmon Skin and Nori recipe from Food.com.
Provided by Chef GreanEyes
Categories Short Grain Rice
Time 1h5m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- to clarify on ingredients: it wouldn't let me put "salmon skin only" but it is only the skin (roughly a 4x6 inch piece) and NOT the meat. also with the dashi it IS instant dashi granules not the actual broth.
- season the salmon skin with salt and place on a sheet pan. place the salmon skin 6 inches from top heating element and broil on high heat for 5-7minutes. keep a close watch to make sure you don't burn the salmon skin. cut the crispy skin into strips.
- mix the brewed green tea with the instant dashi granules, and stir well. divide the cooked rice in two medium serving bowls. pour the green tea mixture over the rice. top with the salmon skin and the shredded nori.
Nutrition Facts : Calories 537, Fat 0.8, SaturatedFat 0.2, Sodium 79, Carbohydrate 118.7, Fiber 4.2, Protein 9.8
OCHAZUKE (TEA & SALMON RICE)
I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead.
Provided by veggiechick
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
- Cut nori into 1/2 inch strips.
- Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
- Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.
Nutrition Facts : Calories 119.4, Fat 1.9, SaturatedFat 0.3, Cholesterol 15.6, Sodium 347.6, Carbohydrate 16.9, Fiber 0.2, Sugar 0.1, Protein 7.6
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