"Recipes from the Chef's Kitchen"

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400 8th St. N.W.
Washington, DC 20004 

Chef - Arpah Lengyel

Ochazuke Rice & Tea Soup
Make the Rice:
1)  3 cups jasmine rice
2)  3 1/4 cup water
3)  1 tablespoon salt

1)  Rinse rice in lots of running cold water.
2)  Cook rice in a rice cooker or in a pot on the stove.

Make the Sencha Tea:
1)  Sencha is a green tea from Japan.
2)  It has a rich, spinachy flavor that makes an
      excellent "broth" for the soup.
3)  You will need about four cups of tea.
4)  Use 1 teaspoon loose leaf sencha tea per cup of water.
5)  Don't use boiling water - let it cool down to about
      170 degrees. Boiling water will stew and overcook the
      delicate tea leaves.
6)  Let the sencha steep for 3 minutes - no longer because
      it will get bitter.

Possible Topping for the Ochazuke:
1)  Chazuke seasoning packets, available in Asian stores
2)  Bok choy, washed and thinly sliced
3)  Carrots, washed and grated
4)  Other vegetables like radishes, watercress, savoy cabbage
      salmon, baked in the oven and crumbled or flaked into
5)  Japanese pickled plums
6)  Wasabi horseradish paste
7)  Crumbled nori seaweed sheets

Serving the Ochazuke:
1)  With an ice cream scoop, scoop a big portion of rice into
      a bowl.
2)  Add several of the toppings.
3)  Pour some of the sencha tea over the rice and toppings
      to make a soup.
4)  Enjoy!

Fish Bento Box
Teriyake Salmon:
1)  4 four-ounce salmon filler
2)  1 bunch watercress, for a garnish under the salmon fillet
3)  2 tablespoons sugar
4)  8 tablespoons soy sauce
5)  4 tablespoons mirin

1)  Mix sugar, soy sauce and mirin in a saucepan.
2)  Bring to a boil over high heat.
3)  Reduce heat and simmer for 1 minute.
4)  Use half the teriyake sauce to baste the salmon fillets
      before baking.
5)  Bake the salmon steaks at 350 degrees for 16 to 20
6)  Save the rest of the teriyake sauce to drizzle over the
      salmon when serving.

Cucumber-Ginger Salad:
1)  2 cucumbers, washed and thinly sliced
2)  3 ounces pickled ginger, available in Asian section of
      grocery stores
3)  2 tablespoons sugar
4)  8 tablespoons rice vinegar
5)  2 tablespoons dashi
6)  4 teaspoons mirin
7)  4 teaspoons soy sauce

1)  Combine sliced cucumber with pickled ginger.
2)  Mix sugar, vinegar, dashi, mirin and soy sauce to make
      the tazazu salad dressing.
3)  Reserve the tozazu salad dressing to pour over the
      salad when serving.

Jasime Rice:
1)  3 cups jasmine rice
2)  3 1/4 cup water
3)  furikake topping

1)  Rinse rice in lots of running cold water.
2)  Cook rice in a rice cooker or in a pot on the stove.
3)  Use the furikake topping to sprinkle on the rice
      when serving.

Serving the Bento Boxes:
1)  You can serve this Japanese meal in a bento box or on
      a plate.
2)  Use a spring of two of watercress for a garnish under the
3)  Put the salmon on the watercress and drizzle with the
      teriyake sauce.
4)  Put a small mound of the cucumber-ginger salad on the
      plate. Spoon a bit of the tazazu salad dressing over the
5)  Place an ice cream scoop of jasmine rice on the plate.
6)  Sprinkle some of the furikake topping on the rice.
7)  Add a small bunch of grapes for dessert.
8)  Enjoy with a pot of Japanese green tea - Gen Mai Cha or

Shopping Notes:
1)  You can use ready made teriyake sauce on the salmon.
2)  You can substitute ready made ponzu sauce for the
      tazazu salad dressing.
3)  We suggest thinning the ponzu sauce with some water
      and adding a bit of sugar.
4)  If you can't find the furikake topping, there are several
   a) crumble some nori seaweed sheets
   b) sprinkle sesame seeds
   c) sprinkle some chopped scallions over the rice

Good Eating!!!