Japanese cuisine · Breakfast & Eggs

Umeboshi Chazuke

Rice with salty-sour umeboshi plum and sesame, doused with a hot dashi-tea broth.

Ingredients · for 2 servings

• 150 g rice
• 2 umeboshi (pickled plums)
• 400 ml dashi
• 100 ml green tea (sencha)
• 1 tsp soy sauce
• 1 sheet nori
• 1 tbsp toasted sesame seeds
• 2 spring onions
• 1 tsp wasabi

Instructions

1. Wash the rice in cold water until it runs clear, cook covered with 330 ml water for 12 min., then let steam for a further 10 min.
2. Pit the umeboshi and pull the flesh apart roughly, catching the salty juice and keeping it with the flesh.
3. Cut the nori into fine strips, divide the spring onions into rings and toast the sesame seeds in a dry pan for 1–2 min. until fragrant.
4. Bring the dashi to a boil with the soy sauce, take off the heat, stir in the green tea and let the broth cool to about 85 °C so the tea doesn't turn bitter.
5. Fill two deep bowls with the warm rice, place a portion of umeboshi in the center and surround with nori, sesame and spring onions.
6. Pour the hot dashi-tea broth in from the side until the rice is just covered, add a dab of wasabi each and serve immediately.