Updated: Jan 12
<OCHAZUKE/ JAPANESE RICE IN SOUP/ お茶漬け>
＜Yield> 1 serving
<Prep time> 3 minutes
<Cook time> 0 minutes (not including the time to cook rice)
150g steamed sushi rice ( ½ cup dried sushi rice)
1 cup hot water
1 teaspoon kombu dashi powder without MSG
1 teaspoon toasted sesame seed
½ teaspoon soy sauce
chopped green onions
1. Cook the sticky sushi rice. Chop komatsuna pickles into bite sized pieces.
2. In a serving bowl, make a bed of steamed rice. Add kombu dashi powder and chopped komatsuna leaf pickles. Pour on the hot water. Drizzle with a dash of soy sauce. Sprinkle with some toasted sesame seeds. Mix everything together and dig in!
<Miwa’s tips> ※Watch more on YouTube!
・Adjust the final taste by adding more or less soy sauce.
Store in an air-tight container in the fridge for one day, but I
highly recommend to eat the soup right away.