Chazuke (japanese rice/tea/salmon soup)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.
P01046@...
(JESSICA LITMAN)
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