Ochazuke Recipes

EDAMAME RICE

Steps:

• Prepare the rice. Wash the rice several times, until the water runs almost clear.
• Cook the rice. (Use the same amount of water and same standard setting and you normally use to prepare rice in the rice cooker.)
• Once the rice is finished cooking, pour in the ochazuke wakame. Use a rice paddle and gently mix.
• Add the nametake. Mix again.
• Add the cooked edamame. Mix again until everything is evenly combined.
• Ready to eat!

OCHAZUKE

Steps:

• Directions: Rub salmon with garlic, ginger and soy sauce. Season with salt and pepper. Bake at 350° for 15-20 minutes. Baking time will vary depending on desired temperature and thickness of filet. Prepare rice and edamame as instructed on package. In a separate large pot, simmer broth, water, garlic, ginger, soy sauce and Sriracha sauce until hot. About 10 minutes. Add the tea bags and let steep. About 5-8 minutes. Remove tea bags and stir. In a shallow bowl, layer about 1/2 cup of brown rice, 1/4 cup of edamame and top with approximately 4 ounces of cooked salmon. Ladle about 1.5 cups of broth over the salmon. Top with chopped scallions, cilantro and more Sriracha if you want to spice it up. Notes: Like I noted above, this is easily adaptable. A shrimp or tofu version would be very similar. Try adding in spinach or mushrooms. Jon says "no," but you can if you want to. Sriracha is a thai hot sauce and can be found in most grocery stores. Be warned - it's hot. I used 6 tea bags, because I really enjoy the taste of green tea. The tea flavor is easily hidden behind the garlic and ginger, so I'd recommend 6 bags if you want to taste the tea. We really were that sick - don't worry you can't catch it over the internet. We ate this almost every night without the salmon. It really did cure us - or maybe it was the two weeks of antibiotics.