Updated: Feb 1, 2022
<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 Japanese sushi rice)
1 cup hot water
1 teaspoon Kombu dashi powder / vegetable dashi powder
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.
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