Dashi Chazuke (Dashi Broth over Rice)
Dashi Chazuke is one of the most popular variations of ochazuke in Japan. The aroma of dashi broth enhances the flavor of the rice, making it a simple yet delightful dish. You will definitely find yourself wanting to make it again and again.
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Servings: 2
Ingredients
- 11.3 oz cooked Japanese white rice
- ¼ tsp salt
- 1 ⅔ cups dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
Toppings:
- bubu arare (tiny Japanese rice crackers)
- shredded nori seaweed
- mitsuba leaves (Japanese parsley)
- wasabi paste
Instructions
- Sprinkle salt over the rice in individual bowls, and pour in 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 are using dashi granules, you might not need to add salt, or you may need to reduce the amount, as they often already contain some.
- This dish is not suitable for storage as the rice absorbs the dashi. Only make enough for immediate consumption.
Nutrition
Calories: 241.23kcal Carbohydrates: 46.85g Protein: 7.9g Fat: 1.54g Saturated Fat: 0.36g Polyunsaturated Fat: 0.58g Monounsaturated Fat: 0.32g Sodium: 950.8mg Potassium: 219.09mg Sugar: 0.18g Vitamin A: 8.25IU Calcium: 63.67mg Iron: 2.78mg
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