HOME Recipe Mozuku Chazuke

Mozuku Chazuke

Enjoy the texture of mozuku and dashi stock.
I topped it with salmon roe to create 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

0 posts in arranging recipes

How to make it

Put bonito soup stock and sencha in a pot and heat it.

Once warmed, strain it back into the pot, and add salt and simmer.

Make small rice balls, place them in a bowl, and pour in [2]. Topped with salmon roe and wasabi and it's finished.

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]

There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!

- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -