Habanori and roasted Sake Rice
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[Habanori x Irizake] Let's make an Ochazuke using Habanori and Irizake.
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Ingredients (1 serving):
-
Habanori: to taste
- White sesame, green onions: to taste
- Japanese Rice: 1 cup
- Yuzu pepper(optional): to taste
- Konbu(Kelp): 3cm square
- Cooking Sake 100ml
- Umeboshi (Ume plum): 1
- Bonito flakes: a small handful
Tip:
Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)
How to:
- [Roasted sake prep] Soak the kombu in sake overnight. The next day, remove the kombu and add the umeboshi, torn into pieces, including the seed. Heat it over medium heat.
- Once it boils, add the bonito flakes and simmer until the sake is reduced by half. Strain through a fine mesh sieve and set aside (You can use it even if it cools down).
- Serve cooked rice in a bowl, sprinkle with white sesame seeds and green onions. Drizzle with the roasted sake, then gently place the Habanori on top and add yuzu pepper (optional) to taste.
Tip:
Cook the rice slightly firmer than usual so it won't become soggy too quickly when the roasted sake is poured over it.
