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  • Hi, I am Francis, the host of this show "Cooking with Dog."

  • Today, we will be making Tai Chazuke.

  • You will be addicted once you have tasted this.

  • Let's prepare the sesame marinade for Tai Chazuke.

  • Put the sake and mirin in a deep pot.

  • Turn on the burner and let the sauce simmer at medium heat.

  • Be careful to always monitor the sauce

  • because it is easy for the alcohol in the sake and mirin

  • to ignite at a high temperature.

  • Boil down the sauce until all the alcohol has evaporated.

  • Add the soy sauce.

  • When it boils again, turn off the burner and add in the kombu.

  • Place the pot on a trivet and let it cool down.

  • When it gets cold, remove the kombu.

  • Put the marinade in a food storage and let it chill in the fridge.

  • Let's cut the ingredients.

  • Cut the long green onion into a single 2 inch pieces.

  • Make a deep cut in the center and remove the yellow core.

  • Scrape off the gooey layer with the blade of the knife.

  • With the outside facing up, chop the white layers into very fine strips.

  • Drop the fine strips in cold water and stir with your hand.

  • Let the green onion sit in another bowl of cold water for around 10 minutes.

  • Cut the mitsuba into half-inch pieces.

  • Slice the sea bream into 1/4 inch slices.

  • Thin slices of the fish easily absorb the marinade

  • and it will cook by the heat of the hot green tea.

  • Let's toast the white sesame seeds at a medium heat.

  • Even though they are already toasted,

  • freshly toasted sesame seeds really bring out the best flavor.

  • Put the toasted sesame seeds in a suribachi bowl.

  • Grind the sesame seeds with a surikogi pestle.

  • The sesame paste will turn creamy because of it's oil content.

  • Add 2 tbsp of the premade marinade to the sesame paste.

  • Mix until the marinade becomes smooth.

  • Dip the slices of the tai in the sesame marinade

  • until they are completely coated.

  • Let's roast the toasted nori over the burner.

  • Slide the nori back and forth on the cooking grid.

  • Tear the sheet of nori into rough pieces.

  • Put them in a plastic wrap and crumble the nori into very fine pieces.

  • Let's warm up the tea pot first.

  • Pour boiling water into the tea pot.

  • Put a lid on and discard the hot water.

  • Next, put tea leaves in the prewarmed pot

  • and pour on hot water which is a bit cooled down.

  • Cover and let it sit for around 2 minutes.

  • Let's prepare a rice bowl while brewing the green tea.

  • Serve the fresh steamed rice.

  • Line up half of the tai slices on top.

  • Garnish with the chopped mitsuba,

  • thin strips of the long green onion

  • and crumbled toasted nori.

  • You may also add a little wasabi to your taste,

  • if you want to be a little adventurous.

  • Now, it's time to pour on the hot green tea.

  • The surface of the tai will turn white because of the heat of the tea.

  • Dissolve the wasabi in the green tea

  • and enjoy the Tai Chazuke with the seasonings.

  • You also have the option to have this recipe

  • without pouring the hot green tea over the rice.

  • A rice bowl served with just the raw sesame flavored tai is also delicious.

  • It's so delicious! I can eat 3 bowls of Tai Chazuke.

  • Another version of Tai Chazuke is pouring on

  • rich dashi stock flavored with usukuchi soy sauce.

  • Good luck in the kitchen.

Hi, I am Francis, the host of this show "Cooking with Dog."

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B2 tai sesame marinade tea green tea nori

How to Make Tai Chazuke

  • 25 5
    阿多賓 posted on 2013/09/19
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