"Earl Grey Tea" is a sencha-based tea that combines the sharp bitterness and astringency of "Sakimidori Kanenogi" with bergamot and mandarin peel.
The "Zuke Chazuke" (marinated yellowtail over rice with tea), which highlights the flavor of sencha, is surprisingly well-matched.
Refreshing Yellowtail Chazuke with "Earl Grey Tea"
What You'll Need
Tea leaves 'Earl Grey Tea' ... 4g
Hot water (first infusion) ... 75°C 80ml
Hot water (second infusion) ... 80°C 80ml
Rice ... 120g
*Marinated yellowtail in soy sauce ... 4-6 slices
Condiments ... as desired
Yellowtail sashimi ... 4-6 slices
Dark soy sauce ... 2 tbsp
Sugar ... 1 tsp
A)
Sake ... 1 tbsp
Mirin ... 1 tbsp
White dashi ... 1 tbsp
(How to prepare) Put the ingredients labeled A in a heat-resistant container and microwave for 30 seconds without covering. Add soy sauce and sugar, mix, let cool, then add the yellowtail sashimi and marinate in the refrigerator for at least 30 minutes.
How to Brew
1. Brew the First Infusion
Warm the fairness cup (not included in the measurements) with hot water. Pour 80ml of 75°C hot water into a teapot with the tea leaves, steep for 1 minute, then pour into the fairness cup.
2. Brew the Second Infusion
Pour 80ml of 80°C hot water into the teapot, steep for 10 seconds, then add to the fairness cup.
3. Make the Chazuke
Place rice in a bowl and top with the marinated yellowtail. Pour the tea from the edge of the bowl so it doesn't directly touch the fish. Add condiments as desired, and it's ready!
