Soothing Tea Rice

Name: Soothing Tea Rice (Chazuke)
Cuisine: Japan
Ingredients: Japanese pickles, chopped small; Wasabi (Japanese horseradish); Scant ¼ cup strong-tasting prepared fish per person, such as smoked salmon, plain or lightly grilled; smoked eel, wiped off and flaked (see Notes); or smoked oysters, drained and coarsely chopped (see Notes); Scant ¼ cup strong-tasting prepared fish per person, such as smoked salmon, plain or lightly grilled; smoked eel, wiped off and flaked (see Notes); or smoked oysters, drained and coarsely chopped (see Notes); Scant ¼ cup strong-tasting prepared fish per person, such as smoked salmon, plain or lightly grilled; smoked eel, wiped off and flaked (see Notes); or smoked oysters, drained and coarsely chopped (see Notes); Sliced scallion greens or torn mitsuba leaves, flat-leaf parsley sprigs, or shreds of toasted nori; Sliced scallion greens or torn mitsuba leaves, flat-leaf parsley sprigs, or shreds of toasted nori; Sliced scallion greens or torn mitsuba leaves, flat-leaf parsley sprigs, or shreds of toasted nori; Sliced scallion greens or torn mitsuba leaves, flat-leaf parsley sprigs, or shreds of toasted nori; Sliced scallion greens or torn mitsuba leaves, flat-leaf parsley sprigs, or shreds of toasted nori; 1 cup Japanese green tea per person; 1 to 1½ cups freshly cooked or leftover Japanese rice per person; Scant ¼ cup strong-tasting prepared fish per person, such as smoked salmon, plain or lightly grilled; smoked eel, wiped off and flaked (see Notes); or smoked oysters, drained and coarsely chopped (see Notes); Scant ¼ cup strong-tasting prepared fish per person, such as smoked salmon, plain or lightly grilled; smoked eel, wiped off and flaked (see Notes); or smoked oysters, drained and coarsely chopped (see Notes)

Chazuke

Preparation info

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This is homey comfort food. Tea and a little fish are used as flavorings for a bowl of rice, making a simple country-style meal. Once you’ve eaten the rice and fish, you finish drinking the tea from your rice bowl, and perhaps have a second cup. The tea will have picked up a subtle rice flavor from the bowl, the taste of the country and of honored tradition. Serve with small amounts of two or three different pickles.

Ingredients

Asia
Japan
Fish course
Pescatarian
Gluten-free

Ingredients

Method