Homemade Ochazuke Seasoning Mix
Ingredients
Mixed first
- ½ tbsp dashi granules not a flavored soup base
- 1 tsp bonito flakes (katsuobushi) measure the flakes first, then grind them
- ½ tsp salt sea salt is what I test with
- ½ tsp sugar
- ½ tsp matcha powder
Added last
- 1 tbsp arare tiny baked rice crackers about the size of a peppercorn, or 2 tbsp crushed kaki no tane, senbei, or plain savory puffed rice
- 1 tbsp kizami nori (shredded nori)
- 1 tbsp toasted white sesame seeds
To serve
- 250 g cooked Japanese short-grain rice
- 250 ml freshly boiled water
Instructions
- Grind ½ tbsp dashi granules, 1 tsp bonito flakes (katsuobushi), ½ tsp salt, and ½ tsp sugar together using a mortar and pestle.
- Pour the mixture into a small bowl and add ½ tsp matcha powder. Mix until combined.
- Right before you use it, add 1 tbsp arare (or a crunchy substitute), 1 tbsp kizami nori (shredded nori), and 1 tbsp toasted white sesame seeds and mix until evenly distributed.
- Divide 250 g cooked Japanese short-grain rice between serving bowls. Spoon the ochazuke mixture over the top.
- Prepare 250 ml freshly boiled water and pour it down the side of each bowl rather than directly on top.
- Serve immediately and mix gently. Enjoy!
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