After one of the teas I drank earlier made me think of soup, I decided to make some.
Brown Japanese rice, tinned tuna (better with grilled salmon, but you work with what you have!), red perilla rice sprinkles, a tiny drizzle of soy sauce, and tea!
So good. Chazuke is a lovely way to use up rice and tea. :)
Preparation
185 °F / 85 °C
2 min, 0 sec
