Sake Chazuke, 鮭 茶 漬 け, “cha” means green tea and “zuke” dipped.
This dish was born from the need to reuse leftover cooked rice.
There is evidence of this recipe already in the works of the Heian period (794–1185): in fact, there is talk of a plate of rice covered with hot water (Yuzuke 湯 漬 け). From the Kamakura period (1185–1333) to the early Edo period (1603–1868), the Yuzuke was the main meal of the soldiers. During the Edo period, tea began to be consumed also by the population (previously it was the prerogative of the nobles and samurai).
In the Genroku period (1688–1704), the premises where it was possible to eat rice dipped in tea finally opened.
The main ingredients of this dish are rice and green tea, the rest of the accompaniments is at your discretion. Salmon is one of the most popular.
In Japan it can be found in restaurants and each region offers specific accompanying ingredients.
INGREDIENTS - 1 salmon steak
- 1 tablespoon of coarse salt
- 1 bowl of ready-made rice
- 2 tablespoons of green tea left to infuse for 3 minutes in boiling water
- 1 teaspoon of leek
- 1 tablespoon of nori seaweed cut into strips
PREPARATION - Cover the salmon with plenty of salt and marinate it for at least an hour in the refrigerator, covered with cling film.
- Grill the salmon in a pan or griddle. Alternatively, bake it in the oven for about 15 minutes at 150 ° C. Once cooked, break it up.
- Put the rice in the bowl, put the leek and nori seaweed on top. Pour the hot tea over the rice and serve immediately.