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Title: Chazuke (Japanese Rice/Tea/Salmon Soup)
Yield: 4 Servings

Ingredients

      3 c  leftover cooked rice
      1 tb white sesame seeds
      1    sheet asakusa nori
      1 sl salt-grilled salmon
           -(optional) (up; to)
      3 tb chopped coriander
    1/4 ts wasabi
      2 c  very hot; freshly brewed
           -green tea

Instructions

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.

From: Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf
1986):

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.

P01046@PSILINK.COM

(JESSICA LITMAN)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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