Dashi Chazuke (Dashi Broth over Rice)

Dashi Chazuke is a dish made by pouring dashi broth over rice. "Dashi" means Japanese broth, and "Chazuke" refers to a rice dish with a flavorful liquid poured over it. Since it meets the definition of chazuke, this dish is also simply called 'Ochazuke.'

Ochazuke can be easily prepared using Japanese tea, but dashi broth provides a more authentic flavor. If making dashi seems like too much hassle, you can also use instant dashi granules like Hondashi. Enjoy it any way you like.

To learn more about making "Ochazuke," please refer to the linked page. This version offers a distinct flavor as well, so I recommend giving it a try.

There are various types of dashi in Japan, and you can use any variety for this dish. This recipe uses "Awase Dashi," which combines kombu dashi and bonito dashi, the two most common types in Japan. However, broths made from fish, such as sea bream or mackerel, are also popular.

For plant-based options, kombu dashi or shiitake dashi would be suitable. Feel free to experiment with this dish using your favorite dashi. The method for making dashi is also described in the recipe, but for more details, please refer to the respective linked pages.

The toppings for dashi chazuke are the same as those for ochazuke, including bubu arare (tiny Japanese rice crackers), shredded nori seaweed, toasted sesame seeds, mitsuba (Japanese parsley), and shiso leaves (perilla). Wasabi is also often added as a condiment. Additionally, it is common to add salmon to make "Salmon Chazuke" or umeboshi (salt-pickled plums) to make "Ume Chazuke."

Adding sashimi (thinly sliced raw fish) further enhances the flavor of this dish. My top recommendation is tai sashimi (Japanese red snapper). If it is available in your area, give it a try.

Ingredients

---

---

Instructions

🕒 Total: 45 mins mins

If you have dashi broth or are using dashi granules, start from step 5. When using dashi granules, dissolve them in hot water (1 ⅔ cups/400 ml for 2 servings). In this case, you may not need to add salt because dashi granules might already contain some.

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 boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.

---

Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Awase dashi, which combines kombu dashi and bonito dashi, is now ready.

---

Step 5
Sprinkle salt over the rice in each bowl and pour enough dashi to cover about ¾ of the rice. Then, add bubu arare, shredded nori seaweed, mitsuba leaves, and wasabi to taste.

---

To store

This dish is not suitable for storage as the rice absorbs the dashi. Only make enough for immediate consumption.