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Tai Chazuke Recipe (Green Tea Poured over Marinated Sea Bream and Rice)

Tai Chazuke Recipe (Green Tea Poured over Marinated Sea Bream and Rice)

We are making Tai Chazuke, marinated red seabream rice bowl with hot green tea. The aroma and rich taste of sesame will bring out the flavor of the seabream. You will be addicted once you have tasted this. It’s so delicious and goes great with sake! I can eat 3 bowls of Tai Chazuke.

Tai Chazuke (Green Tea Poured over Marinated Sea Bream and Rice)
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Course Rice Bowl, Snack
Cuisine Japanese
Keyword authentic
Cook Time 20 minutes
Time for chilling the marinade is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Rice Bowl, Snack
Cuisine Japanese
Keyword authentic
Cook Time 20 minutes
Time for chilling the marinade is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 0
Rating: 0
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 100 g Red Sea Bream sashimi-grade
  • 240 g Steamed Rice
Sesame Marinade (serves 4, 80ml / 2.7 fl oz)
Toppings
Green Tea
  • 10 g Green Tea Leaves
  • 600 ml Hot Water
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. 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.
    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.
  2. Be careful to always monitor the sauce because the alcohol in the sake and mirin easily catches fire at high temperature. If it catches fire, cover with a lid and turn off the burner.
    Be careful to always monitor the sauce because the alcohol in the sake and mirin easily catches fire at high temperature. If it catches fire, cover with a lid and turn off the burner.
  3. Reduce the sauce until all the alcohol has evaporated. You should not be able to smell any alcohol. Add the soy sauce.
    Reduce the sauce until all the alcohol has evaporated. You should not be able to smell any alcohol. Add the soy sauce.
  4. When it boils again, turn off the burner and add the dashi kombu seaweed.
    When it boils again, turn off the burner and add the dashi kombu seaweed.
  5. Place the pot on a trivet and let it cool.
    Place the pot on a trivet and let it cool.
  6. When cooled, remove the kombu.
    When cooled, remove the kombu.
  7. Put the marinade in a food storage container and let it chill in the fridge.
    Put the marinade in a food storage container and let it chill in the fridge.
  8. Let's cut the ingredients. Cut off a 5 cm (2") piece from the white part of the long green onion, naganegi
    Let's cut the ingredients. Cut off a 5 cm (2") piece from the white part of the long green onion, naganegi
  9. Make a deep cut in the center and remove the yellow core.
    Make a deep cut in the center and remove the yellow core.
  10. Scrape off the gooey films with the blade of a knife.
    Scrape off the gooey films with the blade of a knife.
  11. With the outside facing up, chop the layers into very fine strips.
    With the outside facing up, chop the layers into very fine strips.
  12. Drop the white strips of onion in cold water and rub them with your hand. Let the onion sit in another bowl of cold water for about 10 minutes.
    Drop the white strips of onion in cold water and rub them with your hand. Let the onion sit in another bowl of cold water for about 10 minutes.
  13. Cut the mitsuba parsley into 1 cm (0.4") pieces.
    Cut the mitsuba parsley into 1 cm (0.4") pieces.
  14. Slice the tai also known as red sea bream into 5 to 6 mm (0.2") slices.
    Slice the tai also known as red sea bream into 5 to 6 mm (0.2") slices.
  15. The thin slices of the fish easily absorb the marinade, and they will be quickly heated by hot green tea.
    The thin slices of the fish easily absorb the marinade, and they will be quickly heated by hot green tea.
  16. Let's toast the white sesame seeds on medium heat. Even though they are already toasted, freshly toasted sesame seeds really bring out the best flavor.
    Let's toast the white sesame seeds on medium heat. Even though they are already toasted, freshly toasted sesame seeds really bring out the best flavor.
  17. Put the toasted sesame seeds in a suribachi bowl. Grind the sesame seeds with a surikogi pestle.
    Put the toasted sesame seeds in a suribachi bowl. Grind the sesame seeds with a surikogi pestle.
  18. The sesame paste will turn creamy because of it's oil content.
    The sesame paste will turn creamy because of it's oil content.
  19. Add 2 tablespoonful of the marinade to the sesame paste.
    Add 2 tablespoonful of the marinade to the sesame paste.
  20. Mix until the marinade becomes smooth.
    Mix until the marinade becomes smooth.
  21. Add the slices of the sea bream to the sesame marinade.
    Add the slices of the sea bream to the sesame marinade.
  22. Coat the slices with the marinade thoroughly.
    Coat the slices with the marinade thoroughly.
  23. Let's roast the toasted nori over the burner. Slide the nori back and forth on the cooking grid.
    Let's roast the toasted nori over the burner. Slide the nori back and forth on the cooking grid.
  24. Tear the sheet of nori into rough pieces.
    Tear the sheet of nori into rough pieces.
  25. Put the nori in a plastic bag and crumble the nori into very fine pieces.
    Put the nori in a plastic bag and crumble the nori into very fine pieces.
  26. Let's warm up the tea pot first. Pour boiling water into the tea pot.
    Let's warm up the tea pot first. Pour boiling water into the tea pot.
  27. Put a lid on and discard the hot water.
    Put a lid on and discard the hot water.
  28. Next, put the tea leaves in the warm pot and pour in slightly cooled hot water.
    Next, put the tea leaves in the warm pot and pour in slightly cooled hot water.
  29. Cover and let it sit for about 2 minutes.
    Cover and let it sit for about 2 minutes.
  30. Let's prepare the rice while brewing the green tea. Place the fresh steamed rice in a bowl.
    Let's prepare the rice while brewing the green tea. Place the fresh steamed rice in a bowl.
  31. Arrange half of the sea bream slices on top.
    Arrange half of the sea bream slices on top.
  32. Garnish with the chopped mitsuba parsley, thin strips of the long onion and crumbled nori seaweed.
    Garnish with the chopped mitsuba parsley, thin strips of the long onion and crumbled nori seaweed.
  33. You may also add a little wasabi to your taste, if you want to be a little adventurous.
    You may also add a little wasabi to your taste, if you want to be a little adventurous.
  34. Now, it's time to pour over the hot green tea. The surface of the sea bream will turn white because of the heat of the tea.
    Now, it's time to pour over the hot green tea. The surface of the sea bream will turn white because of the heat of the tea.
  35. Dissolve the wasabi in the green tea and enjoy the Tai Chazuke with the seasonings.
    Dissolve the wasabi in the green tea and enjoy the Tai Chazuke with the seasonings.
Recipe Notes

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 sea bream is also delicious.
Another version of Tai Chazuke is pouring over rich dashi stock flavored with usukuchi soy sauce.

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Hi, this may be interesting you: Tai Chazuke Recipe (Green Tea Poured over Marinated Sea Bream and Rice)! This is the link: https://cookingwithdog.com/recipe/tai-chazuke/