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ochazuke

tissue

By tissue
in Japan: Cooking & Baking

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melonpan

melonpan

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mom dries cooked rice in the oven by spreading cooked rice directly on a cookie sheet lined with a silpat and heating at a low temperature. she ziplocks it and rehydrates the stuff in mugicha or water. if you drop it into boiling water, and cook it for just a minute, it will stay pleasantly chewy for quite a while. we call it our instant nu-rung-ji (instant okoge). when i visit her, she usually gives me a large stash. :wub:

"Bibimbap shappdy wappdy wap." - Jinmyo
melonpan

melonpan

Posted
Posted
mom dries cooked rice in the oven by spreading cooked rice directly on a cookie sheet lined with a silpat and heating at a low temperature.  she ziplocks it and rehydrates the stuff in mugicha or water.  if you drop it into boiling water, and cook it for just a minute, it will stay pleasantly chewy for quite a while.  we call it our instant nu-rung-ji (instant okoge).  when i visit her, she usually gives me a large stash.  :wub:
so what i really wanted to say is that you can top off your regular ochazuke with some okoge that you made previously and get a little bit of that yaki onigiri feeling...
"Bibimbap shappdy wappdy wap." - Jinmyo
Sencha

Sencha

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As I was searching the internet for a picture of sake chazuke for the Daily Nihongo thread, I can across this:

ochazuke in a CAN! :shock:

I have never actually seen one of these before though...

I don't know whether to be intrigued or frightened by this.... :blink:

  • 3 weeks later...
tjscientist

tjscientist

Posted
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I eat lunch nearly every day at a sushi resturaunt called Mikado near where I work that has an EXCELLENT Ochazuke! It has bite sized pieces of broiled salmon, small pieces of pickled plum, salmon roe, long thin strips of seaweed, and of course rice and green tea. I'll try to remember to bring my camera next week to take pix and post it.

torakris

torakris

Posted
Posted
I eat lunch nearly every day at a sushi resturaunt called Mikado near where I work that has an EXCELLENT Ochazuke! It has bite sized pieces of broiled salmon, small pieces of pickled plum, salmon roe, long thin strips of seaweed, and of course rice and green tea. I'll try to remember to bring my camera next week to take pix and post it.

That sounds wonderful! Please take a picture. :biggrin:

Oh and welcome to eGullet and the Japan Forum...

Kristin Wagner, aka "torakris"

 

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