This is a classic light meal or snack throughout Japan and a lovely way to make use of leftovers. There are many variations on the basic theme, most notably tori cha-zuké made with shreds of steamed chicken and shake cha-zuké made with chunks of salt-grilled salmon. All are typically accompanied by an assortment of bright, crisp pickles.
Divide the rice among 4 deep bowls. Dry roast the sesame seeds until golden ( for details), crush them coarsely in a suribachi or blender, then sprinkle some over each bowl of rice.
Dry roast the laver by waving it back and forth over direct medium heat for about 1 minute. Fold and tear the crisp sheet into 20 small rectangles and place 5 of them on each of the bowls of rice.
If making tori cha-zuké, shred the steamed chicken fine and garnish each bowl with some of the shreds. If making shake cha-zuké, remove skin and bones from cooked fish, break it into small chunks, and divide the fish among the 4 bowls.
Garnish each individual portion with some chopped coriander and either a small dab of fiery horseradish or a small mound of ginger. Pour
© 1986 Elizabeth Andoh. All rights reserved.