Food Capital Information Center
Recipes
Sakura shrimp
Fried rice with sakura shrimp and bok choy, oolong chazuke
- Vegetables
- eggs/milk
- Marine Products
- Rice
- tea
- Chinese
Ingredients (For 4 people)
| Dried cherry shrimp | 10g |
| rice | For 4 people |
| egg | 2 individual |
| Qing-geng-cai | 1 shares |
| Green onion | 10cm |
| Flower color oolong tea | 3g |
| chicken soup | 800 tsp |
| Salt, pepper | Appropriate amount |
| Soy sauce | a little |
Method
Finely chop the bok choy and green onions.
Dry-roasted sakura shrimp to release their aroma.
Heat oil (not listed) in a pan, stir-fry the beaten eggs, add rice, and stir-fry.
Season with salt and pepper, add bok choy and stir-fry, add a small amount of soy sauce, sprinkle with roasted green onions and stir-fry.
Boil the chicken soup, add it to the floral oolong tea to give it its aroma, and then add salt and pepper to finish the soup. Pour over fried rice and enjoy the taste, aroma, and texture.
Key Points
The dried sakura shrimp are first roasted to release their aroma. The soup stock for ochazuke must be made from clean water and do not use an iron pot (the tea will turn it black).
Recommended ingredients from Shizuoka Prefecture
Dried cherry shrimp
The only dried sakura shrimp caught in Shizuoka prefecture in Japan.A gem with abundant nutrients such as bright cherry blossoms, umami and flavor, and calcium that are dried in the sun.
Recipes using vegetables, eggs, milk, marine products, rice, and tea
Find a recipe
