Nori Chazuke

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

Vegetarian Dashi

°         10-12 kelps in knot

°         25g dried chinese mushroom

°         1 slice ginger

°         500 ml water

°         2 tablespoons light soy sauce

Method

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.