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–+ servings

Hiyashi Chazuke with Umeboshi

Prep Time5 minutes
Total Time5 minutes
Author Yuto Omura
Servings 1 serving

Ingredients  

Instructions 

  • Wash 1 ptn cooked Japanese short-grain rice with cold water to remove any gummy starch.
    washing rice in a sieve over a bowl of cold water
  • Drain thoroughly and place in a serving bowl.
    washed and cooled cooked rice in a white bowl with blue rim
  • Sprinkle with 1 tbsp bonito flakes (katsuobushi), ½ tsp ground sesame seeds, ¼ tsp dashi granules, ⅛ tsp salt and a generous amount of tempura flakes (tenkasu). Place 1 perilla leaf (shiso) (shredded), a pinch of kizami nori (shredded nori) and 1 pickled plum (umeboshi) in the center. Add a small blob of wasabi paste on the side of the bowl if you like.
    Cold rice topped with tempura flakes, bonito flakes, shredded nori, shredded shiso leaves, a blob of wasabi and a pickled plum in the center
  • Serve with 100 ml green tea (chilled) on the side and pour it over the rice right before eating. Add 2-3 ice cubes to make it extra cold. Mix well and enjoy!
    pouring chilled green tea from a glass into a bowl of rice with toppings and umeboshi pickled plum (ume chazuke)

Notes

Cook the rice, brew the tea and chill both in the fridge before starting the recipe. These can be prepared and stored for up to 48 hours in advance.
I used green tea, but mugicha (barley tea), hojicha (roasted green tea) or genmaicha (brown rice tea) also work beautifully.
Serving ideas: Sunomono (vinegar salad), Edamame with sea salt, Wakame seaweed salad, Pickled Napa cabbage