Ladies and gentlemen, chazuke is one of my favorite things to make for breakfast, assuming that I have everything on hand for it. Good, hearty breakfast, and assuming that you already have the things you need (konbu for the dashi broth, some leftover rice, and your topping of choice), fairly easy to make.
Makes one large serving
- 2 c water
- 1 inch piece dried konbu seaweed
- 1 handful bonito flakes
- however much leftover rice you want to eat in one sitting
- a few slices fresh salmon to top (or whatever topping you’d like – umeboshi, smoked salmon, etc)
To make your broth, take your piece of dried konbu and soak a bit in the water in a pot, until it expands a bit (appx 5 mins). Then, turn the heat on to medium high, and watch the pot until you start to see small bubbles around the konbu (see pic 2). Remove your konbu from the pot, and then add your handful of bonito flakes and simmer for 8 mins.
Once your broth is made, pour it over your leftover rice, and add your sliced fish (or topping), and then eat it!