Chazuke with Leftover Yakizakana
Jan 12th, 2009 by Kyoto Foodie
Chazuke with Leftover Yakizakana
Sprinkle some chopped leftover grilled fish on rice, pour on some hot tea and you’ve got chazuke, a quick meal that has been eaten in Japan for more than 1,000 years.
Ochazuke
With the leftovers from our Grilled Dried Herring article, I made a quick bowl of chazuke, or more politely, o-chazuke. Ochazuke is quick, simple and tasty. Hot tea is poured over rice with some kind of flavoring such as nori, umeboshi or in this case chopped leftover fish. Ochazuke is a good way to use rice that has been in the rice cooker a little too long.
You can use a spoon, just like for Western style soup, but Japanese usually just stir it around with chopsticks and slurp it down.
I particularly like ochazuke with brown rice and any kind of Japanese tea may be used; green tea, hojicha, bancha and genmaicha. I have even had it with maccha in a Ponto-cho restaurant, but that is unusual.
Ochazuke
Ochazuke - Pouring on Green Tea
Ochazuke - Pouring on Green Tea
Ochazuke
Ochazuke - Served
