Montag, 24. April 2023
Ochazuke (Internet)
sweis, 13:31h
- 400g firm tofu
- 150g short grain rice
- soy sauce
- 3 cloves or garlic
- a piece of ginger
- some mirin
- a large tablespoon of miso paste
- diced carrots
- diced mu-err mushrooms
- 1 chopped nori sheet
- 1 large spring onion.
- white sesame seeds
- fresh bean sprouts
- something pickled (e.g. radish, Japanese cucumber)
- chopped cilantro
- wasabi paste
- wakame salad
- white sesame seeds
- 5 teaspoons of green tea
(1) Cut tofu into 1cm thick slices and place in warm salted water for 15 minutes.
(2) Drain and press. Fry in very hot sesame and peanut oil for 3 minutes on each side. Drain on kitchen paper.
(3) Wash rice 4 times until the water is almost clear. Then steep in fresh water for 30 minutes (important). Drain off the water and add 150ml of fresh water and a pinch of salt.
(4) Cover and bring to a simmer over medium heat, turn down the heat and leave on the stove for 12 minutes. Do not open the lid.
(5) There should definitely be something pickled as a topping, e.g. pickled radish or Japanese pickled cucumbers, etc.
(6) I also chose carrots and mu-err mushrooms. Cover the bottom of a large skillet with soy sauce.
(7) Finely chop 3 cloves of garlic and a piece of ginger. Add a sip of water and some mirin to the soy sauce, heat it up and briefly simmer the garlic and ginger.
(8) Add a large tablespoon of miso paste, diced carrots and mushrooms, and a chopped nori sheet and simmer very briefly.
(9) Remove from the heat and remove the vegetables from the broth. Reserve broth.
(10) Slice a large spring onion.
(11) Roast the white sesame seeds in a pan.
(12) Place about 2 tablespoons of rice in a small soup bowl, top with carrots, mushrooms, and nori.
(13) Top with fresh bean sprouts, pickled radish, diced tofu, chopped cilantro. Add some of the broth, some wasabi paste, wakame salad and toasted sesame in top.
(14) Brew 5 teaspoons of green tea with 1 liter of boiling water and let steep for 3 minutes. Pour tea over rice and vegetables. Season with soy sauce and enjoy.
- Makes about 8 small bowls.
- 150g short grain rice
- soy sauce
- 3 cloves or garlic
- a piece of ginger
- some mirin
- a large tablespoon of miso paste
- diced carrots
- diced mu-err mushrooms
- 1 chopped nori sheet
- 1 large spring onion.
- white sesame seeds
- fresh bean sprouts
- something pickled (e.g. radish, Japanese cucumber)
- chopped cilantro
- wasabi paste
- wakame salad
- white sesame seeds
- 5 teaspoons of green tea
(1) Cut tofu into 1cm thick slices and place in warm salted water for 15 minutes.
(2) Drain and press. Fry in very hot sesame and peanut oil for 3 minutes on each side. Drain on kitchen paper.
(3) Wash rice 4 times until the water is almost clear. Then steep in fresh water for 30 minutes (important). Drain off the water and add 150ml of fresh water and a pinch of salt.
(4) Cover and bring to a simmer over medium heat, turn down the heat and leave on the stove for 12 minutes. Do not open the lid.
(5) There should definitely be something pickled as a topping, e.g. pickled radish or Japanese pickled cucumbers, etc.
(6) I also chose carrots and mu-err mushrooms. Cover the bottom of a large skillet with soy sauce.
(7) Finely chop 3 cloves of garlic and a piece of ginger. Add a sip of water and some mirin to the soy sauce, heat it up and briefly simmer the garlic and ginger.
(8) Add a large tablespoon of miso paste, diced carrots and mushrooms, and a chopped nori sheet and simmer very briefly.
(9) Remove from the heat and remove the vegetables from the broth. Reserve broth.
(10) Slice a large spring onion.
(11) Roast the white sesame seeds in a pan.
(12) Place about 2 tablespoons of rice in a small soup bowl, top with carrots, mushrooms, and nori.
(13) Top with fresh bean sprouts, pickled radish, diced tofu, chopped cilantro. Add some of the broth, some wasabi paste, wakame salad and toasted sesame in top.
(14) Brew 5 teaspoons of green tea with 1 liter of boiling water and let steep for 3 minutes. Pour tea over rice and vegetables. Season with soy sauce and enjoy.
- Makes about 8 small bowls.
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