This recipe for 'Dashi Ochazuke' is perfect for when you're feeling tired, ready in just 5 minutes. Its light yet deeply flavorful taste gently soaks into your weary body. Using a dashi pack for authentic broth with ease, the crunchy pickles add a delicious accent that keeps you satisfied until the last bite.
Ingredients
Main Ingredients (2 servings)
- Cooked Rice
- Pickles
- Seaweed
- Scallions
Seasonings
- [A] Water 400ml
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Usukuchi Soy Sauce (Light Soy Sauce) 1.5 tbsp
- [A] Dashi Pack 1 pack
- Sesame Oil 1 tsp
Steps
- In a pot, combine 400ml Water, 2 tbsp Cooking Sake (Rice Wine), 1.5 tbsp Mirin (Sweet Rice Wine), and 1.5 tbsp Usukuchi Soy Sauce (Light Soy Sauce).
- Add 1 Dashi Pack and your favorite Seaweed, torn into pieces, to the pot.
- Gently bring to a simmer over medium-low heat. The key is slow heating to bring out the full flavor.
- Once simmering, reduce to low heat, cover, and let the dashi steep for 5 minutes.
- Prepare your favorite Pickles. Those with a distinct flavor and a crisp texture are recommended.
- Chop Scallions. Freezing them beforehand makes them convenient.
- After 5 minutes, remove the Dashi Pack from the pot.
- Stir in 1 tsp Sesame Oil.
- Taste the broth; it should be slightly concentrated when tasted on its own, which will be just right for rice.
- Place warm Cooked Rice into bowls.
- Generously top the rice with the prepared Pickles.
- Add plenty of chopped Scallions on top.
- Pour the warm broth over the toppings, mix well, and enjoy.
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