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Tea soup (well, not really) [Apr. 19th, 2006|09:11 pm]

If you've ever seen those 'rice sprinkles' in an Oriental market or a big supermarket, you may have seen Ochazuke sprinkles. They're usually balls of little dough things with green seaweed bits. Lovely salty munchies, if you like that sort of thing.

However, they're usually used in this Japanese soup like dish. Here's a version I tried of it.

You'll need those sprinkles though it's fine without.

Broth: Either a good green tea (traditional), a light miso type broth, or another tea. I used oolong, and read that someone loved using that Korean Barley tea for this. This needs to be very very hot.

Green things: Spinach, kale, lettuce, or some other fast cooking green can just be sliced thinly. Thawed frozen veggies like green beans or peas would also work.

Meat: Scallops, shrimp, bits of barbecued pork, chicken, leftover stirfry - all this should be precooked.

Toppings: Sesame seeds, egg pancake (1 egg, salt or soy sauce or fish sauce, stir as if to scramble, try to fry as a flat pancake, slice thinly into shreds), kimchee, green onion thinly sliced. If you don't fear salmonella, try adding a raw egg to this.

Rice: Either 1 scoop of hot rice per bowl, or toss the rice into a pan and fry the bottom until lightly browned to encourage crispness. A hot stone bowl (or a bowl heated in the oven) could also work, but I didn't try it.

Flavor enhancers: try a mix of 1 tsp soy, 1/2 tsp chili sauce, 1/2 tsp sesame oil

To assemble, pop your toppings, greens, meat, toppings, and the rice in a bowl. Pour the hot tea / broth over the top and add your sprinkles. Eat as quickly as possible.