Recipe#143

Title: Chazuke

From: Jessica Litman p01046@psilink.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION: Chazuke (Japanese rice/tea/salmon "soup") 
 Date: 19 Feb 1994 02:18:20 -0500 
 Organization: Wayne State University 
 Message-ID: <2k4efs$6g7@s.ms.uky.edu> 

I believe you're describing Chazuke (also called Ocahzuke).  The salmon
 version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).
 There is also a rice-and-egg porridge called Zosui.  
 Chasuke #1 (serves 4)
 3 cups leftover cooked rice
 1 Tbsp white sesame seeds
 1 sheet Asakusa Nori
 1 slice salt-grilled salmon (Optional)
 2-3 Tbsp chopped coriander
 1/4 tsp wasabi
 2 cups very hot, freshly brewed green tea
 Divide the rice among four deep bowls.  Dry roast sesame seeds in
 dry skillet until golden, and crush them coarsely (in a suribachi,
 or a blender or with a heavy knife) and sprinkle them over the
 rice.  Dry roast the nori by waving it over a gas or electric burner
 for up to a minute; fold and tear the sheet into 20 small rectangles
 and place 5 in each bowl of rice. If making sake chazuke, remove
 skin and bones from the salmon and break it into little chunks;
 divide it among the 4 bowls.  Garnish each bowl with a little
 coriander and a small dab of wasabe.  Pour 1/2 cup of very hot tea
 over each bowl and serve immediately.
 Chasuke #2 (serves 1)
 1 cup hot cooked rice
 2 oz (60 grams) raw white fleshed fish
 wasabi
 1/2 sheet nori
 1 cup hot Japanese green tea
 Place rice in large bowl.  Cut raw fish against the grain into
 paper thin strips and arrange on top of rice.  Put small mound of
 wasabi atop fish.  Toast nori by passing it over a flame; then cut
 it or crumble it into shreds and sprinkle over fish and rice.  Pour
 hot tea into bowl.  Serves immediately.