Ryuji's "Prosciutto Ochazuke" is simple: just place prosciutto and an egg on rice, then pour special dashi broth over it. The half-cooked prosciutto is exquisite. Pair it with "Mayonnaise-Tabasco Frozen Broccoli Salad" as a side dish to get your veggies in. This is a satisfying, easy "void recipe" perfect for busy mornings or tiring days.
Ingredients
Main Ingredients (1 serving)
- Cooked rice 200g
- Prosciutto 35g
- Egg 1
- Chopped scallions to taste
- Shredded nori to taste
- Frozen broccoli 100g
Seasonings
- [A] Hondashi (Japanese dashi powder) 1/2 tsp
- [A] Kombu dashi powder 1/2 tsp
- Black pepper to taste
- Wasabi to taste
- [B] Ajishio (seasoned salt) to taste
- [B] Black pepper to taste
- [B] Mayonnaise to taste
- [B] Tabasco to taste
Steps
- Prepare 100g frozen broccoli and place it in a skillet or heat-resistant bowl.
- Cover with a lid or plastic wrap and heat in a 600W microwave for 2 minutes.
- Discard any water released after heating, then transfer the broccoli to a bowl.
- Lightly sprinkle Ajishio (seasoned salt) over the broccoli to season.
- Sprinkle with black pepper, add mayonnaise, and mix well.
- Add a little Tabasco, if desired.
- Warm up 200g cooked rice.
- Pour 250ml water into a pot and bring to a boil.
- To the boiling water, add 1/2 tsp kombu dashi powder and 1/2 tsp Hondashi (Japanese dashi powder), mix to make the broth.
- Once the broth boils, transfer it to another container.
- Place the warmed rice into a rice bowl.
- Separate 1 egg into white and yolk. Mix the egg white into the rice.
- Tear 35g loin-type prosciutto and arrange it over the rice.
- Place the egg yolk in the center of the prosciutto.
- Reheat the broth that was prepared earlier.
- Pour the hot broth over the prosciutto. 【Chef's Tip!】 Make sure to pour the broth over the prosciutto, not directly onto the egg.
- Scatter chopped scallions and shredded nori over the top.
- Garnish with wasabi, if desired.
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