Perfect for Hot Days! Kasahara-Style Chilled Chazuke with Fujicco Kelp

About "2 Types of Chilled Chazuke with Fujicco Kelp (Tomato & Shiso Kelp, and Crispy Aburaage & Wasabi Fresh Kelp)"

Chef Masahiro Kasahara introduces two types of chilled chazuke (rice with green tea) using Fujicco's "Fujicco-ni Shiso Kelp" and "Fujicco-ni MIRAI Wasabi Fresh Kelp." The first dish is "Tomato & Shiso Kelp Chilled Chazuke," featuring peeled tomatoes tossed with olive oil. The second is "Crispy Aburaage & Wasabi Fresh Kelp Chilled Chazuke," combining okra, mountain yam, and crispy pan-fried aburaage (fried tofu pouch). By using the traditional Japanese culinary technique of washing cooked rice in cold water to remove its starchiness, the rice maintains a light, non-sticky texture even when cold green tea is poured over it. The rich umami of the kelp dissolves into the green tea, creating a deep, flavorful broth without needing to brew dashi.

Tips for Making "2 Types of Chilled Chazuke with Fujicco Kelp (Tomato & Shiso Kelp, and Crispy Aburaage & Wasabi Fresh Kelp)"

• Prep
  • Blanch the tomato in boiling water for 30 seconds, transfer to ice water to peel, and dice into 1cm cubes. You can skip peeling if you are short on time.
• Prep
  • Julienne the shiso leaves, but keep them slightly wide. Cutting them too finely makes them feel fuzzy and unpleasant to eat.
• Prep
  • Trim the tough stems and caps of the okra, rub with salt to remove fuzzy hairs and dirt, and blanch with the salt on for 30 seconds. Plunge into ice water to preserve the color, then slice.
• Prep
  • Peel the nagaimo and dice into 1cm cubes so it blends well with the rice.
• Cooking Tip
  • Thoroughly wash cooked rice in cold water to remove its starchiness. This ensures a light, non-sticky texture when cold green tea is poured over it—a traditional professional Japanese technique.
• Seasoning
  • Use olive oil instead of sesame oil for the tomato and shiso kelp chazuke. Olive oil blends smoothly with the refreshing aroma of shiso for a cleaner finish.
• Heat Control
  • Toast the aburaage in an ungreased pan over medium heat until crispy on both sides. Pressing down with a spatula ensures an even golden color and a crouton-like crunch. Slice after toasting.
• Pairing
  • Tomatoes and kelp are both rich in glutamic acid (umami), making them an exceptionally compatible pairing.
• Finishing
  • Use well-chilled green tea and pour 200ml over the dish right before serving. The kelp's umami dissolves into the tea, creating a deep flavor without needing to brew dashi.

* Tap ingredient names to find on Amazon

• [Tomato& Shiso Kelp Chilled Chazuke (Serves 2)]
• Fujicco-niShiso Kelp: 30g
• Tomato:1
• Shisoleaves: 5
• Gratedginger: 1/2 tsp
• Oliveoil: 2 tsp
• Cookedrice: 200g
• Greentea (chilled): 200ml
• [CrispyAburaage & Wasabi Fresh Kelp Chilled Chazuke (Serves 2)]
• Fujicco-niMIRAI Wasabi Fresh Kelp: 40g (20g per serving)
• Okra:2
• Nagaimo(Japanese mountain yam): 50g
• Aburaage(fried tofu pouch): 1/2 piece
• Cookedrice: 200g
• Greentea (chilled): 200ml
• Salt:to taste (for rubbing okra)

How to Make "2 Types of Chilled Chazuke with Fujicco Kelp (Tomato & Shiso Kelp, and Crispy Aburaage & Wasabi Fresh Kelp)"

1. 1

   [Tomato & Shiso Kelp Chilled Chazuke]

2. 2

   Remove the stem from the tomato and place it in boiling water for about 30 seconds. Once the skin starts to split, transfer it to ice water to peel, then dice into 1cm cubes.

3. 3

   Julienne the shiso leaves, keeping them slightly wide (do not shred them too finely).

4. 4

   In a bowl, combine the diced tomato, shiso leaves, 30g of shiso kelp, 1/2 tsp of grated ginger, and 2 tsp of olive oil, then toss well.

5. 5

   Thoroughly wash 200g of cooked rice in cold water to remove its starchiness (stickiness), then drain in a fine-mesh strainer.

6. 6

   Place the drained rice in a bowl, top with the tomato and kelp mixture from step 3, pour 200ml of chilled green tea over it, and serve.

7. 7

   [Crispy Aburaage & Wasabi Fresh Kelp Chilled Chazuke]

8. 8

   Trim the stems and tough caps of the okra. Sprinkle with salt and rub them against a cutting board (itasuri) to remove the fuzzy hairs and dirt.

9. 9

   With the salt still on, place the okra in boiling water and blanch for about 30 seconds, then transfer to ice water. Pat dry and slice into thin rounds.

10. 10

    Peel the nagaimo and dice into 1cm cubes.

11. 11

    Place 1/2 piece of aburaage in an ungreased pan and toast over medium heat until both sides are crispy (press down with a spatula while toasting for an even crisp). Once toasted, slice into bite-sized strips.

12. 12

    Thoroughly wash 200g of cooked rice in cold water to remove its starchiness, then drain in a fine-mesh strainer.

13. 13

    Place the drained rice in a bowl, top with 20g of wasabi fresh kelp (per serving), beautifully arrange the nagaimo, okra, and crispy aburaage on top, pour 200ml of chilled green tea over it, and serve.

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【賛否両論】笠原将弘の料理のほそ道

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