Countless variety of dishes and regional specialties are offered by the great Japanese cuisine. And for over 2000 years, rice has been the most important staple in this cuisine. Despite the constant changes of the consumption patterns over the years, rice remains as one of the most important elements in Japan’s dishes. Bowls of plain rice, usually served with most Japanese meals, are now altered into appetizing dishes. Dishes that does not only delight one’s palate, but also one’s economy. A most favorable result of today’s vicissitudes of Japanese rice dishes is the Chazuke.
Chazuke, also known as ochazuke or bubuzuke, coming from the two Japanese words “cha” means tea; and “tsuke” defined as submerge. Chazuke is a simple comfort rice dish commonly made by pouring hot water. Now, as an outcome of the period of transition, plain hot water is replaced with green tea as the next essential element of the Chazuke dish. The Japanese dish is often garnished with toppings such as pickles, salmon and umeboshi (salted plum). Chazuke are decanted with various kinds of green tea such as Genmaicha, Sencha, Hojicha, etc., which makes the food flavorful and healthy at the same time.
The fulfilling dish is commonly served at the end of an elaborate Japanese full course meal and at izakaya’s. It’s also preferred as a midnight snack, a cure for hangovers, or at times when something hot and filling is craved. Chazuke is best when one doesn’t have much appetite too.
How to make minute-made Chazuke.
For one serving:
- Rice, leftover or fresh from your cauldron/steamer
- Hot green tea, may depend on your tea preference
- Soy sauce
- Sesame oil
- Toppings, may include the following (other assortments may be added):Salmon flake
- Thinly cut roasted seaweed
- Sesame seeds
- Place the rice in a bowl, while a kettle filled with water is being boiled.
- Set the toppings or flavor additions into the bowl of rice: salmon flakes, thinly cut roasted seaweed, sesame seeds, etc.
- Make green tea using the boiled water.
- Pour tea over rice.
- Season with wasabi, soy sauce and sesame oil.