dashichazuke

I recently saw dashichazuke featured on a morning program.

Instead of tea, you use dashi (stock).

These days, I make my stock "coldbrew" style a day ahead.

Filling a container with the amount of water suggested on the package and putting in a "tea bag" style dashi packet.

Then I put the container in the refridge overnight.

The next morning, I put some rice into a bowl and then serve with different toppings.

Bubu arare (tiny rice cracker balls), nori (revived in the toaster), tsukemono, some fish...(put whatever you enjoy)

The first time I did this, I thought that the grilled saba (mackerel) would have enough saltiness so that I wouldn't need to season the dashi (stock), but it did need a little seasoning, so...

The next time I made this, I heated up 300 milliliters (about a cup and a half) of dashi (for 2 people) with a teaspoon of shoyu and a teaspoon of mirin.

I heated this thoroughly but didn't boil it.

If you give this a try, I hope you like it.

It is perfect for these cold mornings.