Dashi Chazuke is a popular type of Ochazuke in Japan. The aroma of the dashi broth enhances the flavor of the rice, making it a simple yet delicious dish. You will surely want to make it again and again.
Jump to:
What is Dashi Chazuke?
Dashi Chazuke is a dish made by pouring dashi broth over cooked rice before eating. Dashi means broth, and Chazuke refers to a dish where tea is poured over rice. However in the case of dashi chazuke, dashi broth is used instead of tea. In Japan, it is more common to use dashi than tea in Ochazuke, so sometimes dashi chazuke is simply referred to as ochazuke.
Using dashi broth gives it a more authentic flavor than ochazuke made with tea. If making dashi broth is tedious, you can also use dashi granules to make it more easily, although the flavor will be less intense.
To learn more about "Ochazuke."
Which type of dashi is suitable?
In Japan, the most commonly used type of dashi broth for dashi chazuke is a combination of kombu (dried kelp) and bonito flakes known as Awase Dashi. Other dashi made from red sea bream or mackerel may also be used.
While dashi made from ingredients such as kombu alone or shiitake mushrooms can also be used, it is recommended to use fish dashi for a more flavorful dashi chazuke experience.
Toppings
The toppings for dashi chazuke are the same as those for ochazuke, including bubu arare (tiny Japanese rice crackers), nori seaweed, toasted sesame seeds, mitsuba (Japanese parsley), and shiso leaves (Japanese herb). Wasabi is also often added as a condiment. Additionally, it is standard to add salmon to make Salmon Chazuke or umeboshi (salt pickled plums) to make Ume Chazuke.
Adding fish as a topping further enhances the flavor of the dashi broth. My top recommendation for a topping is sashimi of tai fish (Japanese red snapper). If it is available in your area, give it a try!
Ingredients
- 12 oz. (340g) cooked Japanese white rice
- 0.18 oz. (5g) kombu (dried kelp)
- 0.18 oz. (5g) bonito flakes
- 2 cups (500ml) water
- ¼ tsp salt
- 2 tsp bubu arare (tiny Japanese rice crackers) (optional)
- 2 tsp shredded nori seaweed (optional)
- 8 leaves mitsuba (Japanese parsley)
- 1 tsp wasabi (optional)
If you use granulated dashi broth, you may not need to add salt because it already contains salt.
Step-by-step instructions
🕒 Total 45 mins
If you have dashi broth or dashi granules, start from step 5.
Step 1
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
Step 3
Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 2 minutes.
Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu and bonito flakes, is ready.
Step 5
Sprinkle salt over the rice and pour enough dashi over it to cover about ¾ of the rice. Then, add bubu arare, shredded nori, mitsuba, and wasabi on top.
To Store
It is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
Recipe Card
Dashi Chazuke (Dashi Broth over Rice)
Ingredients
- 12 oz. (340g) cooked Japanese white rice
- 0.18 oz. (5g) kombu (dried kelp)
- 0.18 oz. (5g) bonito flakes
- 2 cups (500ml) water
- ¼ tsp salt
- 2 tsp bubu arare (tiny Japanese rice crackers) (optional)
- 2 tsp shredded nori seaweed (optional)
- 8 leaves mitsuba (Japanese parsley)
- 1 tsp wasabi (optional)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu and bonito flakes, is now ready.
- Sprinkle salt over the rice and pour enough dashi over it to cover about ¾ of the rice. Then, add bubu arare, shredded nori, mitsuba, and wasabi on top.
Notes
- If you use granulated dashi broth, you may not need to add salt because it already contains salt.
- If you have dashi broth or dashi granules, start from step 5.
- It is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
Leave a Reply