Classic Japanese Chazuke: A Comforting Bowl of Rice and Tea

Ingredients

2 cups of cooked Japanese rice
2 green tea bags
2 cups of boiling water
2 pieces of Nori seaweed, cut into strips
1/2 cup of cooked salmon, flaked
2 tablespoons of Soy sauce
1/2 cup of pickled plums (Umeboshi)
2 green onions, finely chopped
1 tablespoon of Sesame seeds
Wasabi, to taste

Steps and instructions

Start by preparing the green tea. Place the tea bags in a teapot or heatproof jug, pour over the boiling water, and leave to steep for 2 to 3 minutes.
After the tea is ready, remove the tea bags and set the tea aside.
Next, divide the cooked rice evenly into two bowls.
Place the flaked salmon, chopped green onions, and strips of Nori seaweed on top of the rice.
Add a few pickled plums (Umeboshi) and sprinkle sesame seeds over each bowl.
Pour the hot green tea over the rice, enough to cover the rice.
Drizzle a tablespoon of soy sauce over each serving.
Add a dab of wasabi to each bowl according to taste.
Stir everything together before eating and enjoy your Chazuke.

Tools for making

Teapot or heatproof jug - Needed to steep the green tea.
Bowl - Used to serve the Chazuke.
Chopsticks - Utensil for stirring and eating the Chazuke.
Knife - Used to cut the Nori seaweed and green onions.
Tea strainer - Optional, for removing any tea leaves from the green tea.

Recipe variations

Substitute the cooked salmon with grilled chicken or poached shrimp.
Replace the pickled plums with pickled ginger or kimchi for a different flavor profile.
Add steamed vegetables such as broccoli, carrots, or snap peas for added freshness and texture.
Try using different types of rice like brown rice, sushi rice, or wild rice.
Instead of green tea, use dashi broth or even miso soup as the base for the Chazuke.
For a vegetarian or vegan option, omit the meat and use tofu or tempeh as a protein substitute.
Experiment with different toppings such as bonito flakes, furikake seasoning, or crispy fried onions.
Include other herbs and spices like cilantro, mint, or shichimi togarashi to enhance the flavors.
For a gluten-free version, use tamari instead of soy sauce.
Customize the level of spiciness by adding hot sauce or chili flakes.

Recipe overview

Chazuke, a comforting and simple Japanese dish, is a perfect blend of cooked rice with hot green tea, topped with green onions, nori seaweed, flaked salmon, and pickled plums. This heartwarming dish can be prepared in less than 30 minutes, making it an ideal choice for a quick meal or for those late-night cravings. The flavors of this dish are a delightful surprise to the palate, with the savory taste of the salmon and soy sauce complemented by a hint of tartness from the pickled plums and a kick of heat from the wasabi. To top it all off, the hot green tea poured over the ingredients adds a gentle, soothing flavor, making Chazuke a truly special dish. In this recipe, we will guide you step-by-step on how to prepare Chazuke. Enjoy this easy yet satisfying meal!

Common questions

Can I use other types of rice? Yes, you can use other types of rice such as short-grain or medium-grain rice. However, for an authentic Chazuke experience, it is recommended to use Japanese rice.
Can I use other types of fish? Absolutely! While salmon is a popular choice, you can use other types of cooked fish such as trout, cod, or mackerel.
Can I substitute green tea with another type of tea? Chazuke traditionally uses green tea, but you can experiment with other teas like genmaicha (green tea with roasted brown rice) or hojicha (roasted green tea) for a different flavor profile.
Can I make Chazuke without pickled plums? Yes, you can omit the pickled plums if you don't have them or if you prefer a different flavor. You can add other toppings like pickled vegetables or seaweed instead.
Can I adjust the amount of soy sauce and wasabi? Absolutely! The amount of soy sauce and wasabi can be adjusted according to your personal taste preferences. Start with the recommended amounts and add more if desired.

Serving dishes and utensils

Teapot - used to steep the green tea
Bowl - for serving the Chazuke
Chopsticks - utensils for eating the Chazuke
Teacups - for serving the green tea
Kitchen Knife - for cutting the Nori seaweed and green onions
Teaspoons - for measuring soy sauce and sesame seeds

Origin stories

Chazuke, with its comforting simplicity, holds a special place in the Japanese culinary world. Originally, it was enjoyed as a way to prevent wasting leftover rice, by pouring hot tea over it and adding pickled plums or other simple condiments. This humble dish, dating back to the Heian period (794-1185), was then known as "cha-cha gohan." Over time, it has evolved and refined, taking on the name "chazuke," with various toppings like seaweed, salmon, and wasabi adorning the bowls. Yet, its essence remains the same: a nourishing, soothing meal that pays homage to the Japanese ethos of valuing what you have and reducing waste. Today, it is a beloved late-night meal, an easy quick fix, and a comforting bowl to wrap your hands around after a long day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.