A quietly elegant Japanese dish of leftover steamed rice revived with hot green tea or dashi poured over it, topped with simple savory garnishes. It embodies the Japanese concept of mottainai (no waste) and is the perfect late-night or post-meal comfort.
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The Rice. Place the cooked rice into a wide, deep bowl. If using cold rice, briefly microwave or it until warm.
The Toppings. Arrange the toppings over the warm rice: a torn umeboshi, a scattering of salmon flakes, nori strips, and sesame seeds.
The Tea. Brew a fresh cup of strong green tea. Hojicha ( green tea) gives a nutty, low-bitterness flavor while sencha is brighter and more grassy. For a more savory version, use hot dashi instead.
The Pour. Pour the hot tea directly over the rice and toppings at the table. The heat of the tea warms the rice and gently wilts the nori.
Serve. Add a small dab of wasabi to the side and drop in the arare crackers just before eating for textural contrast. Eat immediately while the tea is hot and the crackers still have some crunch.
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