ぜひ作ってみてくださいね！
00:03 鮭茶漬け
00:59 鶏だし茶漬け
お茶漬け2選
各1人分
鮭茶漬け
材料：
■焼きおにぎり
ご飯 200g
しょうゆ 小さじ1
ごま油 小さじ1
かつお節 2g
生鮭 1切れ
塩 少々
煎茶（温める） 200ml
万能ねぎ（小口切り） 適量
いりごま 適量
作り方：
1.おにぎりを作る。ボウルにご飯、しょうゆ、ごま油、かつお節を加えて混ぜ合わせる。ラップに包んで三角形に握る。
2.アルミホイルを敷いた天板に(1)、鮭を並べてトースターで10分焼く。
3.おにぎりに刷毛でしょうゆ（分量外）を塗り、さらにトースターで3分ほど、焼き色が付くまで焼く。
4.茶碗に焼きおにぎりを盛って、ほぐした鮭を乗せ、いりごま、万能ねぎを散らしてお茶を注いだら、完成！
鶏だし茶漬け
材料：
■焼きおにぎり
ご飯 200g
しょうゆ 小さじ1
ごま油 小さじ1
かつお節 2g
鶏ささみ 1本
塩 少々
だし汁 200ml
■錦糸卵
卵 1個
砂糖 小さじ1/2
塩 少々
サラダ油 小さじ1
大葉（千切り） 2枚
梅干し（種を取ってほぐす） 1個
作り方：
1.おにぎりを作る。ボウルにご飯、しょうゆ、ごま油、かつお節を加えて混ぜ合わせる。ラップに包んで三角形に握る。
2.アルミホイルを敷いた天板に(1)を乗せ、トースターで10分焼く。おにぎりに刷毛でしょうゆを塗り、さらにトースターで3分ほど、焼き色が付くまで焼く。
3.耐熱容器に鶏ささみ、塩、だし汁を入れてラップをかけ、600Wの電子レンジで3分加熱する。鶏ささみは取り出し、粗熱を取って手で食べやすい大きさにほぐす。
4.錦糸卵を作る。ボウルに卵、砂糖、塩を入れてかき混ぜる。フライパンにサラダ油を引いて弱火に熱し、卵液を流し入れて1分ほど焼く。表面が乾いてきたら裏返し、さらに1分ほど焼く。粗熱を取って半分に折りたたみ、5mm幅に切る。
5.茶碗に焼きおにぎりを盛って、(3)、(4)、大葉、梅干しを乗せる。温めた(2)のだし汁を注いだら、完成！
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Chazuke 2 Ways
Salmon Chazuke
Servings: 1
INGREDIENTS
Baked Rice Ball
200 grams cooked white rice
1 teaspoon soy sauce, plus more for brushing
1 teaspoon sesame oil
2 grams bonito flakes
Chazuke
100 grams salmon fillet, skin-on
Kosher salt, to taste
Toasted sesame seeds, for garnish
Thinly sliced green onion, for garnish
200 milliliters warm tea of choice
PREPARATION
Preheat the oven to 400˚F (200˚C). Line a baking sheet with foil.
Make the rice ball: In a medium bowl, combine the rice, soy sauce, sesame oil, and bonito flakes. Mix well.
Transfer the rice mixture to a piece of plastic wrap and wrap tightly. Form into a triangle shape.
Unwrap the rice ball and transfer to the prepared baking sheet with the salmon fillet. Season the salmon with salt.
Bake for 10 minutes, until lightly browned.
Brush soy sauce over the rice ball and bake for another 3 minutes, until well browned.
Remove the salmon skin, then flake the fillet into pieces.
Transfer the baked rice ball to a bowl. Top with the flaked salmon, sesame seeds, and green onion. Pour in the warm tea, then serve.
Enjoy!
Chicken Soup Chazuke
Servings: 1
INGREDIENTS
Baked Rice Ball
200 grams cooked rice
1 teaspoon soy sauce, plus more for brushing
1 teaspoon sesame oil
2 grams bonito flakes
Chicken Soup
1 chicken breast strip
Kosher salt, to taste
200 milliliters dashi broth
Egg Crepe Strips
1 large egg
1/2 teaspoon sugar
Kosher salt, to taste
1 teaspoon vegetable oil
For Garnish
2 perilla leaves, thinly sliced
1 pickled plum, sliced (remove the seed and flake it.)
PREPARATION
Preheat the oven to xxx˚F (xxx˚C). Line a baking sheet with foil.
Make the rice ball: In a medium bowl, combine the rice, soy sauce, sesame oil, and bonito flakes. Mix well.
Transfer the rice mixture to a piece of plastic wrap and wrap tightly. Form into a triangle shape.
Unwrap the rice ball and transfer to the prepared baking sheet. Bake for 10 minutes, until [what?].
Brush soy sauce over the rice ball and bake for another 3 minutes, until browned.
Make the chicken soup: Add the chicken breast strip to a medium microwave-safe bowl. Season with salt and pour in the broth. Cover with plastic wrap and microwave at 600W for 3 minutes, until [what?].
Transfer the chicken strip to a cutting board and shred with your hands. Set the chicken and broth aside.
Make the egg crepe strips: In a medium bowl, combine the egg, sugar, and salt and stir well.
Heat the vegetable oil in a tamagoyaki pan over low heat. Pour in the egg mixture and cook for 1 minute. When the surface just starts to set, flip and cook on the other side.
Remove from the pan and let cool, then fold in half crosswise and slice it into 5-millimeter-thick strips.
Transfer the baked rice ball to a bowl. Top with the shredded chicken, egg crepe strips, perilla, and pickled plum. Pour in the broth.
Enjoy!
