Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, perfect on hot summer days chilled tuna ochazuke (rice porridge). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge). Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea.
Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook perfect on hot summer days chilled tuna ochazuke (rice porridge) using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge):
- Make ready 1 rice bowl's worth Plain cooked rice
- Make ready 1 tbsp Canned tuna
- Get 1 tbsp Scallions (finely chopped)
- Get 1 tsp Roasted sesame seeds
- Take 1 Umeboshi
- Get 1 Cold barley tea
- Get 1 Yukari powder
From tender, charred kebabs to fish burgers and rosy steaks, these recipes for grilled tuna, chilled ceviche, and more will satisfy all your summer cravings. Can be covered and chilled at this point and then baked later. Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. To prepare tuna, heat oil in a large nonstick skillet over medium-high heat.
Instructions to make Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge):
- Fill a deep bowl with rice, and top with drained tuna.
- Sprinkle with minced scallions and roasted sesame seeds.
- Top the rice with an umeboshi.
- Sprinkle in a pinch of yukari powder. Pour chilled barley tea over the rice and serve. Adjust the amount of yukari powder to taste.
- When it's cold out, try it with warm barley tea instead.
Dredge edges of tuna in sesame seeds. Place pepper halves, skin sides up, on a work surface; flatten with hand. In a saute pan emulsify butter and water, add jasmine rice and heat. Transfer the tuna-rice mixture into the casserole dish and spread out evenly. Sprinkle cheese evenly over the top.
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