I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness.Pour the soup stock over the salad just before you eat it. When you steam cook the chicken, it will be a little salty so feel free to adjust the seasonings marked with ☆. The flavour should be even lighter than that of clear soup. (I think a splash of soy sauce should be sufficient). Fill this salad out with seasonal vegetables or whatever vegetables you like. Recipe by commeline

I wanted to eat a light meal.This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days.The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline

To make the chicken easy to consume, I coated the slices in katakuriko.Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture.Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice.This is a variation ofand. For 2 servings. Recipe by commeline

This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi.I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time. Recipe by RicoPing

I made this to have while drinking.Pour hot water or tea. Recipe by Cooking S Papa

I've been making this dashi stock for a long time.See how to make eel saucehere, and the instructions for Broiled Eel Rice Bowl (A Nagoya Speciality) here.You can also make this with dashi stock granules, but you'll get a more authentic flavor by using bonito flakes and kombu. Recipe by Yuuyuu0221

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale). Recipe by Erueru286

I love eel. I added mirin to a recipe that I have been making for a very long time.I turned it into an easy-to-make, single serving recipe.Step 1: It tastes delicious if you first make a rice bowl with broiled eel and then turn it into ochazuke.It's fine to mix the eel sauce directly into the rice first.Using bonito dashi stock releases a much more delicious flavor than using instant dashi granules. Recipe by Yuuyuu0221

Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down!The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa

Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.

I bought some shiso eggplant tsukemono when I went to Kyoto. I opened the package, but this is not the sort of food that can be used all at once, so I thought up a way to eat it.My tip is to eat this when you are tired lol. Although I enjoy eating this even when I am not tired ♪. Recipe by Jikana

I made this for the times when I feel like eating rice after eating a Western-style dish.Grill the onigiri until the miso browns and crisps.I usually grill both sides on medium heat for about 5 minutes.I use brown rice, but white rice is good too.This could also be enjoyed with alcohol.Or just enjoy it for lunch. Recipe by monica93