Dashi Chazuke (Dashi Broth over Rice)
Dashi Chazuke is one of the most popular types of Ochazuke in Japan. The aroma of dashi broth enhances the flavor of rice, making it a simple yet delightful dish.
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Servings: 2
Ingredients
- 11.3 oz cooked Japanese white rice
- ¼ tsp salt
Awase dashi:
- 2 cups water
- 0.17 oz kombu (dried kelp)
- ½ cup bonito flakes (katsuobushi)
Toppings:
- 2 tsp bubu arare (tiny Japanese rice crackers)
- 2 tsp shredded nori seaweed
- 8 mitsuba leaves (Japanese parsley)
- 1 tsp wasabi paste
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 boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
- 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.
- 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.
Notes
- 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.
- This dish is not suitable for storage as the rice absorbs the dashi. Only make enough for immediate consumption.
Nutrition
Calories: 285kcal
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