I had a Nori Chazuke (Chazuke) from a Japanese Restaurant, which is rice topped with julienne seaweed and wasabi where you just need to pour in some clear broth before eating it. A simple dish and I tried to re-create it using Shojin Dashi (Vegetarian Dashi) broth. In this recipe, I added chilli flake for garnish and just a piece of nori instead of julienne nori. As for the mushroom and kelps from the Dashi stock, used them to make side dishes.
Preparation: 5 mins, Cooking time: 20 mins
Ingredients (serves 1)
° 1 bowl cooked plain white rice
° wasabi, to taste
° some julienne nori
° some toasted sesame seeds
° some matcha powder
° some chilli flake (optional), for garnish
° 10-12 kelps in knot
° 25g dried chinese mushroom
° 1 slice ginger
° 500 ml water
° 2 tablespoons light soy sauce
1. Place the mushroom and water in a bowl and leave it to soak for 2-8 hours.
2. Place kelps, ginger, mushroom and water from soaking the mushroom (strain) in a pot. Bring to a boil and simmer for 5-10 minutes. Remove the kelps, ginger and mushroom. Season to taste with light soy sauce. Ladle vegetarian dashi into a tea pot.
3. Place a bowl of rice on a serving plate or bowl, top with nori, sesame seeds, wasabi, mataha powder and chilli flake and serve with the vegetarian dashi.