Japanese Cooking For The American Table/Susan Fuller Slack 1996

Rice with Green Tea & Pickles (Tsukemono Ocha-zuke)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 to 3 cups basic cooked rice 2 to 3 cups hot green tea 3 to 4 tablespoons Japanese pickles, chopped into small pieces
1 sheet nori, toasted and shredded



1 Prepare rice or use leftover rice, preferably warm. Divide rice among 3 or 4 rice bowls. Pour tea over rice. Divied pickles over rice; garnish with nori. Serve at once with chopsticks.

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