Tai-chazuke
Print Recipe

Tai-chazuke Salmon Ingrediets and Simple Cook

"Tai-chazuke" Enter kombu in a pot, add two cups of water and soak for 30 minutes. Bring to a boil over medium heat. Reduce the heat and cook for five minutes, remove seaweed, then season with a little salt.

Ingredients

Tai-chazuke (chazuke snapper)

  • 120 grams of fresh snapper fish meat that had been skinned and taken the bones the kind that can be eaten raw sashimi style
  • 2 leeks
  • 300 grams of rice

Seasoned fish marinade

  • 2 tablespoons white sesame seeds
  • 2 tablespoons soy sauce
  • Pinch of sugar

Kombu Broth

  • 5 gram kombu seaweed sheets
  • 2 cups water
  • A little salt Or 2 cups of green tea

Shake-chazuke (Ocha-zuke salted salmon)

  • 1 slice 80 grams salted salmon
  • 1 sheet 10 cm nori seaweed
  • 300 grams of rice
  • 2 cups of green tea

Tarako-chazuke (Ocha-zuke Tarako fish eggs)

  • 2 servings 50 grams Tarako marinated fish eggs (still in the egg sac)
  • 1 small portion leek
  • 300 grams rice
  • 2 cups green tea

Instructions

Preparation

  • "Tai-chazuke" Enter kombu in a pot, add two cups of water and soak for 30 minutes. Bring to a boil over medium heat. Reduce the heat and cook for five minutes, remove seaweed, then season with a little salt.
  • Prepare the marinade seasoning fish. sauted sesame seeds on top of the frying pan, then sliced rough using knives. Mixd the soy sauce and sugar.
  • Sliced meat snapper with about 6-7 mm thickness. Put the pieces fish into marinade seasoning for 5 minutes. sliced the leeks thinly
  • Provided 4 bowls of rice. Filled each bowl with rice in a half. Place the sliced snapper earlier on rice; sprinkle with thinly sliced scallions. Pour the hot broth over the fish and rice. Served immediately. The broth can be replaced with green tea water.
  • "Shake-chazuke" Grilled salmon salt in the frying pan without oil. Cook on each side until lightly browned, remove skin and bones. Destroy the fish meat with a fork or a pair of chopsticks, into coarse pieces. Use kitchen scissors to cut the nori in 3 cm widh. Stack nori sheet then cut again into thinner pieces followed the breadth.
  • Take two cups of green tea.
  • Prepare a bowl of rice. Fill half bowl with rice. Sprinkle the salmon pieces on top of the rice and pour green tea on it. Give a sprinkling of nori seaweed. Serve immediately.
  • "Tarako-chazuke" Tarako Grilled fish eggs in the frying pan over low heat, until the eggs rather pale-colored fish. Cut into pieces with a width of 1cm.
  • Thinly slice the leeks.
  • 10. Take two cups of green tea.
  • 11. For Prepare a bowl of rice. Filled half bowl with rice. placed Tarako fish eggs over rice, then put sliced scallions. Pour green tea on it. Serve immediately.