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Mozuku Chazuke

Enjoy the texture of mozuku seaweed and the broth in this ochazuke
Topped with salmon roe for a gorgeous finish
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

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How to make it

Put bonito stock and green tea in a pot and heat

Once it's warm, strain it and return it to the pot, then add the salt and mozuku seaweed

Make small rice balls, place them in a bowl, and pour in the mixture from step 2. Top with salmon roe and wasabi to complete the dish

Ingredients for 1 person

Bonito dashi

180cc
Sencha

2 tbsp
salt

1/4 tsp
Salt-brewed mozuku with salt removed

25g
cooked rice

Appropriate amount
salmon roe

Appropriate amount
Wasabi

Appropriate amount

[PR]

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