Chazuke or Ochazuke literally means "tea rice," as it's most commonly made by pouring hot tea over rice that's been topped with various condiments. It's a great way to use up leftover rice as the liquid helps soften rice that may have become dry and crumbly in the fridge. When made with tea, it's usually topped with flavorful ingredients like salted salmon, mentaiko, or umeboshi. By making it with dashi, the liquid itself is loaded with flavor, allowing you to get a little more creative with the toppings. With loads of umami and a fresh citrusy zing, this dashi chazuke makes for a delicious hot breakfast or late-night snack.
- 1 cup dashi
- 100 grams (3.5 oz) cooked short-grain rice
- Shio konbu (to taste)
- 1/4 teaspoon yuzu kosho
- Nori sheets (hand-torn, for garnish)
- If the dashi is not already hot, put it in a pot and bring it to a boil.
- If you are using leftover rice, reheat it in the microwave first.
- Top the rice with shio konbu and yuzu gosho, and pour the hot dashi over everything. Serve with nori for garnish.