Name: Chazuke with Umeboshi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 cups cooked Japanese short-grain rice (preferably slightly cooled); 2-3 umeboshi (pickled Japanese plums), pitted and chopped; 2 cups hot green tea (sencha or hojicha work best); 2 tablespoons white sesame seeds, toasted; 2 sheets nori seaweed, cut into thin strips; 2 teaspoons wasabi paste (optional); 2 tablespoons chopped green onions; 1 teaspoon soy sauce; 2 tablespoons mitsuba or cilantro leaves for garnish; 1 tablespoon salted salmon flakes (optional)

Instructions

Prepare the rice

Divide the cooked Japanese short-grain rice into two deep serving bowls. Shape into small mounds in the center of each bowl.
Add the umeboshi

Place the chopped umeboshi on top of each rice mound. The tartness of the pickled plums will infuse into the dish when the tea is added.
Arrange toppings

Sprinkle each bowl with toasted sesame seeds, nori strips, and green onions. If using, add a small dab of wasabi paste to the side of each bowl and salmon flakes on top.
Pour the tea

Brew the green tea and let it cool slightly (it should be hot but not boiling). Pour the tea around the rice in each bowl, adding enough to partially submerge the rice but not completely cover it.
Season and serve

Drizzle a small amount of soy sauce over each bowl. Garnish with mitsuba or cilantro leaves. Serve immediately while still hot, instructing diners to mix everything together before eating.

Chazuke with Umeboshi

Ingredients

Instructions

Nutritional Information