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This
dish consists of a flavor of dashi
and aromatic green tea. In this
recipe, thought we used unpolished
rice which is the most popular aroma
among tea, it is possible to use
the old tea leaves on the edge of
the kitchen. If you roast the tea
leaves again, it can be surely revitalized
the aroma of tea. Let's try to cook
it.
The smell of the baked glutinous
rice cake sharpens ones appetite.
And you can also drink dashi
tasty because it was made of green
tea. Compared with rice, it is easy
to cook and substantial meal. Having
a little appetite, you could cook
and serve instead of ocha zuke
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| Ingredients
(4 servings) |
| · | 8
glutinuous rice cakes |
| · | 4
pickled plums (umeboshi) |
| · | Japanese
honewort (mitsuba) |
| · | rice
crackers |
| · | laver
sliced thinly | |
| Green
tea with primary bonito stock (dashi
cha)
| · | 6
tablespoons unpolished rice |
| · | 4
cups primary bonito stock (dashi) |
| · | salt |
| · | thin
soy sauce |
| · | 2
teaspoons cornstarch |
Green
tea food boiled down with soy sauce
| · | freshly
drawn tea leaves (issendashi
cha ba) |
| · | boiled
and dried baby sardine (chirimenjako) |
| · | sugar |
| · | soy
sauce |
| · | oil |
| |
 | To
prepare all the ingredients:
Cut mitsuba into 3cm length.
Remove seeds of plums beforehand. |
 | To
roast glutinous rice cakes:
Roast glutinous rice cakes gradually
in the cooking grill without burning.
Make it soft and aromatic. Roast
with frying pan in teflon unless
you have the cooking grill in the
kitchen. |
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To
roast unpolished rice tea(genmai
cha):
Bring unpolished rice tea into höraku
(round earthenware platter), roast
it briefly and make it aroma.
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 | To
make dashi cha:
Pour boiling dashi soup into
aromatic roasted genmai cha
to make dashi cha. Season
lightly with a pinch of salt and
thin soy sauce. |
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To
pour dashi cha:
Place roasted rice cakes on plate,
arrange with umeboshi, mitsuba,
and pour plenty of dashi cha
into it. Sprinkle with rice-flour
crackers and add laver, if desired.
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 | To
add green tea boiled with soy sauce
and serve.
 | Preparing
green tea boiled with soy sauce
(o-cha no tsukudani) |
| | Sauté
freshly drawn tea (Issendashi
cha), boiled and dried foods
(Chirimenjako) with salad
oil. Season with sugar and soy sauce.
Make it lightly seasoned taste. |
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