What a great way to use leftover cooked rice! Chazuke is a Japanese dish made by pouring prepared matcha tea or, alternatively, dashi over cooked rice.
YIELD: 3 servings
3 cups (about 585 g) cooked rice of choice
1½ cups (355 ml) Mushroom Dashi
1 large clove garlic, grated
1 tbsp (12 g) drained Pickled
Ginger , minced
½ tsp ume plum vinegar
½ cup (120 ml) hot but not boiling filtered water
1 tsp (2 g) matcha powder
1 tbsp (18 g) white miso
1 recipe Matcha Tempeh , prepared and baked
1½ cups (201 g) frozen green peas, thawed
Garnishes: Sliced scallions, Shichimi Togarashi or Gomashio , Japanese Carrot Pickles
Gently reheat the rice. Prepare the broth by whisking the dashi with the garlic, ginger and vinegar in a small saucepan. Bring to a low boil on medium-high heat, then remove from the heat.
In a small bowl, whisk the hot water with the matcha and miso. Whisk the miso preparation into the dashi.
Divide the rice and the peas among 3 bowls. Divide the broth among the bowls, using the amount you prefer. Usually you’re aiming for about the same amount as the plant-based milk you’d add to your cold cereal. Top with crumbled slices of tempeh, scallions, shichimi togarashi or gomashio and carrot pickles. Serve immediately.