Title: Chazuke (japanese rice/tea/salmon soup)
 Categories: Soup
      Yield: 4 Servings
 
      3 c  Leftover cooked rice
      1 tb White sesame seeds
      1    Sheet asakusa nori
      1 sl Salt-grilled salmon
           -(optional)
      2    -(up to)
      3 tb Chopped coriander
    1/4 ts Wasabi
      2 c  Very hot; freshly brewed
           -green tea
 
   I believe you're describing Chazuke (also called Ocahzuke).  The
  salmon version is called Sake Chasuke (Sake meaning salmon, here, not
  rice wine). There is also a rice-and-egg porridge called Zosui.
  
   From:  Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A.
  Knopf 1986):
  
   Divide the rice among four deep bowls. Dry roast sesame seeds in dry
  skillet until golden, and crush them coarsely (in a suribachi, or a
  blender or with a heavy knife) and sprinkle them over the rice. Dry
  roast the nori by waving it over a gas or electric burner for up to a
  minute; fold and tear the sheet into 20 small rectangles and place 5
  in each bowl of rice. If making sake chazuke, remove skin and bones
  from the salmon and break it into little chunks; divide it among the
  4 bowls. Garnish each bowl with a little coriander and a small dab of
  wasabe. Pour 1/2 cup of very hot tea over each bowl and serve
  immediately.
  
  P01046@PSILINK.COM
  
  (JESSICA LITMAN)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe