Monday, February 21, 2011

Ochadzuke by Nate

Get a pot of really nice bitter green tea, add some salt, and maybe some honey (depending on your tastes). The carrots should be steamed, to get them nice and soft, the soy beans and spring onions only need to go in at the end! just like th...e tofu.

As for inari, you need to get rice vinegar, and mirin. As for the amount you put in, it really depends on your tastes. I use 2 tablespoons of rice vinegar, and 1 tblsp of mirin. The most important thing is the type of rice that you use. Nishiki is a good brand, and is available in most chinese supermarkets! A good idea for veggies to put in inari, simply get some shiitake, and carrots, chop them up and boil them in half a cup of konbu stock and a tblsp of mirin and soy sauce until the water's all gone/been absorbed by your veggies.

The measurements mentioned above are for a cup (before cooking) of rice.

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