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1995-09-28
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From: Jessica Litman <p01046@psilink.com>
Newsgroups: rec.food.recipes
Subject: COLLECTION: Chazuke (Japanese rice/tea/salmon "soup")
Date: 19 Feb 1994 02:18:20 -0500
Organization: Wayne State University
Message-ID: <2k4efs$6g7@s.ms.uky.edu>
I believe you're describing Chazuke (also called Ocahzuke). The salmon
version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).
There is also a rice-and-egg porridge called Zosui. Here are two Chazuke
recipes:
----------------------------------------
Chasuke #1 (serves 4)
From: Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A.
Knopf 1986):
3 Cups leftover cooked rice
1 Tbsp white sesame seeds
1 sheet Asakusa Nori
1 slice salt-grilled salmon (Optional)
2-3 Tbsp chopped coriander
1/4 tsp wasabi
2 Cups very hot, freshly brewed green tea
Divide the rice among four deep bowls. Dry roast sesame seeds in dry
skillet until golden, and crush them coarsely (in a suribachi, or a
blender or with a heavy knife) and sprinkle them over the rice. Dry
roast the nori by waving it over a gas or electric burner for up to a
minute; fold and tear the sheet into 20 small rectangles and place 5 in
each bowl of rice. If making sake chazuke, remove skin and bones from
the salmon and break it into little chunks; divide it among the 4
bowls. Garnish each bowl with a little coriander and a small dab of
wasabe. Pour 1/2 cup of very hot tea over each bowl and serve
immediately.
-------------------------------
Chasuke #2 (serves 1)
From: Shizuo Tsuji's _Japanese_Cooking:__A_Simple_Art_ (Kodansha 1980)
1 Cup hot cooked rice
2 oz (60 grams) raw white fleshed fish
wasabi
1/2 sheet nori
1 cup hot Japanese green tea
Place rice in large bowl. Cut raw fish against the grain into paper
thin strips and arrange on top of rice. Put small mound of wasabi atop
fish. Toast nori by passing it over a flame; then cut it or crumble it
into shreds and sprinkle over fish and rice. Pour hot tea into bowl.
Serves immediately.
---------------------
As you can see, Tsuji's servings are twice as big as Andoh's. I have
never made either recipe. In general, I have found Andoh's cookbook to
be very reliable; all of her recipes work. Tsuji's book is more
comprehensive and a must-have if you are going to make Japanese cooking
a serious hobby, but most of his recipes require a little fiddling with
amounts and proportions before they come out right. A good very basic
Japanese cookbook is Kuwako Takahashi's _The_Joy_Of_Japanese_Cooking
(Shufunotomo/Japan 1986), but she doesn't have recipes for Chazuke or
Zosui.
--Jessica Litman