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Dashi Ochazuke With Codfish and Ume - Recipe Video

A simple and easy to understand recipe video shows how to make Dashi Ochazuke With Codfish and Ume.
This is a recipe for dashi ochazuke with codfish. You can eat it lightly with Japanese plum (ume) and green shiso leaves on top. You can eat it even when you don't have an appetite by making ochazuke. It is also delicious to eat with condiments such as seaweed (nori) or sesame if you like. Please try it once.
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Cook time

15 minutes

Ingredients
1 serving

  • Rice
    150 g
  • Codfish
    1 slice(s)
  • Cooking sake
    1 tbsp
  • Hot water
    150 ml
  • Japanese versatile dashi base (Shiro-dashi)
    1.5 tsp
  • Japanese picked plum (Umeboshi)
    1
  • Green shiso leaves
    1 sheets
  • Salted kelp
    as needed

How to make

  1. 1. Put codfish and cooking sake into a heat-resistant container, cover with plastic wrap, and microwave for 3 minutes at 600 W until the fish is cooked through.
  2. 2. Remove the skin and bones, and loosen the meat with chopsticks.
  3. 3. Shred green shiso leaves.
  4. 4. Add hot water and Japanese versatile dashi base (shiro-dashi) to a pot, boil, then turn off the heat.
  5. 5. Place rice in a bowl, top with Step 2, Japanese pickled plum (umeboshi), salted kelp, and pour on Step 4. Sprinkle Step 3 from the top, and it's ready.

Tips for cooking

Heating conditions may vary depending on the type of microwave, so please watch carefully when heating codfish. Adjust the amount of salt to your liking.

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