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Chazuke

Chazuke

Chazuke(チャズケ) is a quick simple meal that consists of rice and toppings submerged in green tea. This dish is a good way to use up leftover rice. It is commonly eaten as a late night snack or as a quick breakfast.

I have been meaning to try chazuke for a while so I made sure that I had some leftover rice and teriyaki salmon from the night before. Overall it was a little plain and flavourless...

I was in such a rush to take some photos that I forgot to garnish it with nori and sesame seeds.

Ingredients:
1 cup cooked Japanese short grained rice (warm)
1 cup green tea (hot)
1 ounce cooked salmon
1 inch nori (cut thinly)
1 teaspoon toasted sesame seeds

Directions:
1. Place the rice in a bowl and top with the salmon, nori and sesame seeds.
2. Pour in the green tea.

5 comments:

The Cooking Ninja said...

Wouldn't the nori and sesame seeds make up for the flavour?

Kevin said...

I plan on trying this one again. I am looking forward to better results.

Anonymous said...

Just tried it with, chopped umeboshi, shiso furikake and shredded nori, it's just fine -still missing something, ready made powder still tastes better...

Stella said...

You can sprinkle some salt on the rice before putting other toppings on. I like to use hojicha or genmai cha because of the roasty flavor. But overall, I think the flavors are meant to be light. When you're hungry late at night you don't want something that will make you wake up thirsty. :)

Gem said...

I'm hopeless in the kitchen but this is one of my favourite comfort dishes in the colder months and sadly, what with 40C Australian summer temperatures, it's going to be a loooooooong time till I get to have it again!

It's also lovely if one uses sashimi (preferably tuna or salmon) and then pour freshly brewed tea (preferably genmaicha) over the sashimi to gently blanch the fish (cheat-cooking!), sprinkle with nori and sesame seeds as you've mentioned and gently drizzle some sake or rice wine vinegar over the fish - just a teaspoon though admittedly one of the reasons I love this dish is because its flavours are so subtle.

Many thanks to all the lovely Japanese folks I picked up this dish (and its variations) from - initially, the concept of pouring tea over rice seemed very surreal!

It's very malleable to personal gustatory preferences which is also why it's so yummy :D

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