OCHAZUKE

OCHAZUKE image

Number Of Ingredients 19

For the salmon:
1-1.5 lbs salmon filet
2 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 tablespoon soy sauce (or tamari for gluten free substitute)
salt and pepper to taste
For the soup:
2 cups cooked brown rice
1 cup cooked shelled edamame
4 cups chicken broth
2 cups water
4-6 green tea bags (regular or decaffeinated, whichever you prefer)
1 clove garlic, crushed
1 teaspoon freshly grated ginger
2 tablespoons soy sauce (or tamari for gluten free substitute)
1/2 teaspoon Sriracha sauce (optional)
freshly ground black pepper, to taste
chopped scallions, for topping
chopped cilantro, for topping

Steps:

Directions: Rub salmon with garlic, ginger and soy sauce. Season with salt and pepper. Bake at 350° for 15-20 minutes. Baking time will vary depending on desired temperature and thickness of filet. Prepare rice and edamame as instructed on package. In a separate large pot, simmer broth, water, garlic, ginger, soy sauce and Sriracha sauce until hot. About 10 minutes. Add the tea bags and let steep. About 5-8 minutes. Remove tea bags and stir. In a shallow bowl, layer about 1/2 cup of brown rice, 1/4 cup of edamame and top with approximately 4 ounces of cooked salmon. Ladle about 1.5 cups of broth over the salmon. Top with chopped scallions, cilantro and more Sriracha if you want to spice it up. Notes: Like I noted above, this is easily adaptable. A shrimp or tofu version would be very similar. Try adding in spinach or mushrooms. Jon says "no," but you can if you want to. Sriracha is a thai hot sauce and can be found in most grocery stores. Be warned - it's hot. I used 6 tea bags, because I really enjoy the taste of green tea. The tea flavor is easily hidden behind the garlic and ginger, so I'd recommend 6 bags if you want to taste the tea. We really were that sick - don't worry you can't catch it over the internet. We ate this almost every night without the salmon. It really did cure us - or maybe it was the two weeks of antibiotics.