<OCHAZUKE/ JAPANESE RICE IN A SOUP/ お茶漬け>
＜Yield> 1 serving
<Prep time> 3 mins
<Cook time> 0 mins ( not including the time for cooking rice)
150g of steamed sushi rice( =½ cup of dried sushi rice)
1 tsp of kombu dashi powder without MSG
1 tsp of toasted sesame seed
½ tsp of soy sauce
1 cup of hot water
chopped spring onion
1; Cook sticky sushi rice.
Chop komatsuna pickle into bite size pieces.
2; In a serving bowl, make a bed of steamed rice. Add kombu dashi powder and chopped komatsuna leaf pickle. Pour the hot water. Drizzle dash of soy sauce. Sprinkle some toasted sesame seed. Mix everything and dig in!
<Miwa’s tips> ※Watch more on YouTube!
・Adjust the taste by adding more or less soy sauce.
Store it in a air-tight container in the fridge for a day, but I
highly recommend to eat it right away.