Chazuke (japanese rice/tea/salmon soup)

Yield: 4 Servings

Measure Ingredient
3 cups Leftover cooked rice
1 tablespoon White sesame seeds
1 Sheet asakusa nori
1 slice Salt-grilled salmon (optional) (up to)
3 tablespoons Chopped coriander
¼ teaspoon Wasabi
2 cups Very hot; freshly brewed green tea

I believe you're describing Chazuke (also called Ocahzuke). The salmon version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).

There is also a rice-and-egg porridge called Zosui.

From: Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf 1986):

Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice.

If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour ½ cup of very hot tea over each bowl and serve immediately.




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