Salmon Ochazuke Recipe by lilis.home
Chicken Salad Ochazuke Chicken Salad Ochazuke I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness. Pour the soup stock over the salad just before you eat it. When you steam cook the chicken, it will be a little salty so feel free to adjust the seasonings marked with ☆. The flavour should be even lighter than that of clear soup. (I think a splash of soy sauce should be sufficient). Fill this salad out with seasonal vegetables or whatever vegetables you like. Recipe by commeline cookpad.japan Chicken Rice Ochazuke Chicken Rice Ochazuke I wanted to eat a light meal. This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days. The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline cookpad.japan Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Marinated Ochazuke with Leftover Sashimi Marinated Ochazuke with Leftover Sashimi This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi. I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time. Recipe by RicoPing cookpad.japan Dashi Chazuke with Broiled Eel Dashi Chazuke with Broiled Eel I love eel. I added mirin to a recipe that I have been making for a very long time. I turned it into an easy-to-make, single serving recipe. Step 1: It tastes delicious if you first make a rice bowl with broiled eel and then turn it into ochazuke. It's fine to mix the eel sauce directly into the rice first. Using bonito dashi stock releases a much more delicious flavor than using instant dashi granules. Recipe by Yuuyuu0221 cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing. The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi. cookpad.japan Western-Style Grilled Onigiri Chazuke Western-Style Grilled Onigiri Chazuke I made this for the times when I feel like eating rice after eating a Western-style dish. Grill the onigiri until the miso browns and crisps. I usually grill both sides on medium heat for about 5 minutes. I use brown rice, but white rice is good too. This could also be enjoyed with alcohol. Or just enjoy it for lunch. Recipe by monica93 cookpad.japan Chicken Salad Ochazuke Chicken Salad Ochazuke I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness. Pour the soup stock over the salad just before you eat it. When you steam cook the chicken, it will be a little salty so feel free to adjust the seasonings marked with ☆. The flavour should be even lighter than that of clear soup. (I think a splash of soy sauce should be sufficient). Fill this salad out with seasonal vegetables or whatever vegetables you like. Recipe by commeline cookpad.japan Chicken Salad Ochazuke Chicken Salad Ochazuke I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness. Pour the soup stock over the salad just before you eat it. When you steam cook the chicken, it will be a little salty so feel free to adjust the seasonings marked with ☆. The flavour should be even lighter than that of clear soup. (I think a splash of soy sauce should be sufficient). Fill this salad out with seasonal vegetables or whatever vegetables you like. Recipe by commeline cookpad.japan Chicken Rice Ochazuke Chicken Rice Ochazuke I wanted to eat a light meal. This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days. The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline cookpad.japan Chicken Rice Ochazuke Chicken Rice Ochazuke I wanted to eat a light meal. This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days. The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline cookpad.japan Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Marinated Ochazuke with Leftover Sashimi Marinated Ochazuke with Leftover Sashimi This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi. I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time. Recipe by RicoPing cookpad.japan Marinated Ochazuke with Leftover Sashimi Marinated Ochazuke with Leftover Sashimi This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi. I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time. Recipe by RicoPing cookpad.japan Dashi Chazuke with Broiled Eel Dashi Chazuke with Broiled Eel I love eel. I added mirin to a recipe that I have been making for a very long time. I turned it into an easy-to-make, single serving recipe. Step 1: It tastes delicious if you first make a rice bowl with broiled eel and then turn it into ochazuke. It's fine to mix the eel sauce directly into the rice first. Using bonito dashi stock releases a much more delicious flavor than using instant dashi granules. Recipe by Yuuyuu0221 cookpad.japan Dashi Chazuke with Broiled Eel Dashi Chazuke with Broiled Eel I love eel. I added mirin to a recipe that I have been making for a very long time. I turned it into an easy-to-make, single serving recipe. Step 1: It tastes delicious if you first make a rice bowl with broiled eel and then turn it into ochazuke. It's fine to mix the eel sauce directly into the rice first. Using bonito dashi stock releases a much more delicious flavor than using instant dashi granules. Recipe by Yuuyuu0221 cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing. The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi. cookpad.japan Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing. The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi. cookpad.japan Western-Style Grilled Onigiri Chazuke Western-Style Grilled Onigiri Chazuke I made this for the times when I feel like eating rice after eating a Western-style dish. Grill the onigiri until the miso browns and crisps. I usually grill both sides on medium heat for about 5 minutes. I use brown rice, but white rice is good too. This could also be enjoyed with alcohol. Or just enjoy it for lunch. Recipe by monica93 cookpad.japan Western-Style Grilled Onigiri Chazuke Western-Style Grilled Onigiri Chazuke I made this for the times when I feel like eating rice after eating a Western-style dish. Grill the onigiri until the miso browns and crisps. I usually grill both sides on medium heat for about 5 minutes. I use brown rice, but white rice is good too. This could also be enjoyed with alcohol. Or just enjoy it for lunch. Recipe by monica93 cookpad.japan