Dashi Chazuke (ochazuke) Recipe

Name: Nana's Green Tea - Olympic Villages Dashi Chazuke (Ochazuke) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain cooked rice (hot); 1 tbs nori (toasted seaweed), shredded or cut into strips; 1 each pickled plum (umeboshi), pit removed and chopped; 2 tbs scallions (green onions), thinly sliced; 1 tsp toasted sesame seeds; 3 oz grilled salmon or cooked fish flakes (optional); 1 tsp wasabi (optional); 3 cups water; 4 g kombu (dried kelp); 6 g katsuobushi (bonito flakes); 1 tbs light soy sauce (usukuchi or regular); 1 tsp mirin; 1 tsp salt

Inspired by Nana's Green Tea - Olympic Village

Time35m

Serves2

Make Dashi Chazuke (ochazuke) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Toppings

2 cups short-grain cooked rice (hot)

1 tbs nori (toasted seaweed), shredded or cut into strips

1 each pickled plum (umeboshi), pit removed and chopped

2 tbs scallions (green onions), thinly sliced

1 tsp toasted sesame seeds

3 oz grilled salmon or cooked fish flakes (optional)

1 tsp wasabi (optional)

Dashi (Broth)

3 cups water

1/8 oz (4 g) kombu (dried kelp)

0.21 oz (6 g) katsuobushi (bonito flakes)

1 tbs light soy sauce (usukuchi or regular)

1 tsp Mirin

1 tsp Celtic sea salt

Method

Rice & Toppings

Prepare rice

Keep 2 cups of short-grain cooked rice hot. If using leftover rice, reheat by steaming briefly or microwaving with a damp paper towel until hot and fluffy.

Prepare toppings

Flake or break 3 oz grilled salmon into bite-sized pieces if using. Remove pit from umeboshi and chop finely. Thinly slice scallions. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant, shaking constantly. Cut or shred nori into thin strips. Place wasabi in a small dish for serving, if desired.

Divide hot rice between 2 bowls (approximately 1 cup rice per bowl) and arrange toppings (salmon, umeboshi, nori, scallions, sesame) on top of the rice so each diner can adjust amounts to taste.

Dashi (Broth)

Make kombu dashi

Place 3 cups cold water and 4 g kombu in a small saucepan. Let sit 20–30 minutes if time permits to extract more umami (optional). Slowly bring to just under a simmer over medium heat (do not boil). Just before bubbles form, remove kombu.

Finish dashi with katsuobushi

Bring the kombu-infused water to a gentle boil, then add 6 g katsuobushi. Turn off heat and let the bonito flakes steep for 1 minute, then strain through a fine-mesh sieve or paper towel-lined strainer into a clean pot or bowl, pressing lightly to recover liquid. Discard solids.

Season broth

Return strained dashi to low heat and add 1 tbs light soy sauce, 1 tsp mirin, and 1 tsp salt. Warm gently (do not boil) and Taste; adjust seasoning as needed (add up to another 1/2 tsp soy or pinch of salt). Keep the broth hot (simmering very gently) until ready to serve.

To serve: pour about 1 to 1 1/4 cups hot dashi over the rice and toppings in each bowl, allowing ingredients to steep in the broth. Provide extra soy, pickles, or wasabi at the table so diners may adjust to taste.