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Ingredientes
- 1 c. Warm cooked rice
- 2 ounce Raw white fleshed fish Wasabi
- 1/2 sht nori (seaweed)
- 1 c. Warm Japanese green tea
Direcciones
- Place rice in large bowl. Cut raw fish against the grain into paper thin strips and arrange on top of rice. Put small mound of wasabi atop fish.
- Toast nori by passing it over a flame; then cut it or possibly crumble it into shreds and sprinkle over fish and rice. Pour warm tea into bowl.
- Servesimmediately.
- As you can see, Tsuji's servings are twice as big as Andoh's. I have never made either recipe. In general, I have found Andoh's cookbook to be very reliable; all of her recipes work. Tsuji's book is more comprehensive and a must-have if you are going to make Japanese cooking a serious hobby, but most of his recipes require a little fiddling with amounts and proportions before they come out right. A good very basic Japanese cookbook is Kuwako Takahashi's _The_Joy_Of_Japanese_Cooking (Shufunotomo/Japan 1986), but she doesn't have recipes for Chazuke or possibly Zosui.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 208 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 105mg | 3% |
| Total Carbs 45.22g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.08g | 0% |
| Protein 4.25g | 7% |
