Deluxe Chazuke Recipe
With rice, Nori's furikake, ume, side fish, and Nori's Tsukemono.
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Ingredients
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Rice
Toppings
Method
Cooking Rice
- 1
Rinse the Rice
Place the Japanese short-grain rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 1.5 cups of water. If using a rice cooker, follow the manufacturer's instructions. If cooking on the stove, bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until water is absorbed. Let it steam for an additional 10 minutes off the heat.
Preparing Toppings
- 3
- 4
Prepare Umeboshi
Remove the pit from the umeboshi and chop it finely or mash it with a fork.
Assembling Chazuke
- 5
Combine and Serve
In a serving bowl, place a generous portion of the cooked rice. Sprinkle with Nori's furikake, add the flaked grilled fish, and top with the mashed umeboshi. Serve with a side of Nori's Tsukemono for a refreshing crunch. Pour hot water or dashi over the rice mixture to your desired consistency.
