Ume Chazuke/ 梅茶漬飯/ 梅茶漬け

近日天氣開始變得悶熱, 胃口亦變得麻麻。東方人在夏天時都愛吃湯飯消暑, 而我卻比較想吃這個日式茶漬飯！茶漬飯多是以三文魚等作配料, 今次卻想到用梅漬物去作點綴。
梅子有生津的功效, 很適合夏天這個季節食用! 材料在日式超市都可以買到, 製作亦非常簡單, 就在這個炎炎的夏天為自己營造一個日式小確幸吧！

Quick meal fix for lazybone like me. An easy Japanese recipe getting prepared in less than 30 mins.

Ingredient (1人前)
珍珠白飯 1碗
梅飯素 適量
紫菜碎 適量
日本梅乾 1顆 (用的是紀州紫蘇梅漬)
玄米茶包 2個
熱水 500ml
牛蒡醬油漬 一小碟

Ingredient (Served 1 person)
1 bowl of Japanese rice
Some Ume Furikake
Some Seasoned seaweed
1 Japanese Ume Pickle
2 Genmaicha tea bags
500ml hot water
Some Japanese burdock pickles


Direction
1/ 將玄米茶包放在茶壺內, 注入熱水, 備用。
2/ 白飯煮好, 置於碗內, 撒上梅飯素及紫菜碎作調味。於面頭放上梅漬物。
3/ 注入熱茶至淹過白飯3/4 處, 可配以牛蒡醬油漬作前菜享用～

Direction
1/ Put tea bags with hot water in a tea pot
2/ Put cooked Japanese rice in a bowl, sprinkle furikake and seasoned seaweed on top
3/ Pour hot tea covering the rice at about 3/4 height. Serve with Japanese pickles of your choice

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