Recipe of Perfect Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, perfect on hot summer days chilled tuna ochazuke (rice porridge). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) is something that I have loved my entire life. They are fine and they look wonderful.

Great recipe for Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge). Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley,.

To begin with this particular recipe, we must prepare a few ingredients. You can have perfect on hot summer days chilled tuna ochazuke (rice porridge) using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge):

1. Get 1 rice bowl's worth Plain cooked rice
2. Make ready 1 tbsp Canned tuna
3. Take 1 tbsp Scallions (finely chopped)
4. Make ready 1 tsp Roasted sesame seeds
5. Make ready 1 Umeboshi
6. Make ready 1 Cold barley tea
7. Take 1 Yukari powder

Heat the oil in a large saucepan add the onion and garlic and cook until the onion is soft and translucent. Remove the onion and garlic from the heat and add the frozen peas to the pan. The rice is simmered in a pot with water until the mixture disintegrates. As the rice is tender soft and easily digestible, it is known as a healing food in Japan.

Steps to make Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge):

1. Fill a deep bowl with rice, and top with drained tuna.
2. Sprinkle with minced scallions and roasted sesame seeds.
3. Top the rice with an umeboshi.
4. Sprinkle in a pinch of yukari powder. Pour chilled barley tea over the rice and serve. Adjust the amount of yukari powder to taste.
5. When it's cold out, try it with warm barley tea instead.

The rice is simmered in a pot with water until the mixture disintegrates. As the rice is tender soft and easily digestible, it is known as a healing food in Japan. We usually serve Okayu to people who are recovering from sickness, the elderly, or babies. See recipes for Ochazuke, Shiokara Fermented Squid Ochazuke too. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they're nicely coated.

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