Habanori and roasted sake Rice
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
[Habanori x Irizake] Let's make an Ochazuke using Habanori and Irizake!
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients (1 cup of bowl):
-
Dried Habanori
- White sesame, onions, and yuzu pepper
- White rice ...1 cup of bowl
- Cooking Sake 100cc
- 1 Ume plum
- Bonito flakes
How to:
-
◎ 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.)
- <Preparation of roasted sake> 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 to taste.
when I combined umeboshi and Habanori for ochazuke, they clashed a bit due to their strong flavors. However, I found that the roasted sake was just right!
