Habanori and roasted sake Rice



[Habanori x Irizake] Let's make an Ochazuke using Habanori and Irizake! 


Ingredients (1 cup of bowl):

  • Dried Habanori
  • White sesame, onions, and yuzu pepper 
  • White rice ...1 cup of bowl
■ Roasted sake kelp 3cm square
  • Cooking Sake 100cc
  • 1 Ume plum
  • Bonito flakes

How to:

  1. Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)

  2. <Preparation of roasted sake> Soak the kombu in sake overnight. The next day, remove the kombu and add the umeboshi, torn into pieces, including the seed. Heat it over medium heat.
  3. Once it boils, add the bonito flakes and simmer until the sake is reduced by half. Strain through a fine mesh sieve and set aside (You can use it even if it cools down).
  4. Serve cooked rice in a bowl, sprinkle with white sesame seeds and green onions. Drizzle with the roasted sake, then gently place the Habanori on top and add yuzu pepper to taste.

when I combined umeboshi and Habanori for ochazuke, they clashed a bit due to their strong flavors. However, I found that the roasted sake was just right!

Here are the items used in the recipe

Dried Habanori


Dried Habanori