Hubei-style Chazuke

Ingredients

Hubei-style Chazuke differs from the original Japanese Chazuke in several ways. Firstly, the Hubei version incorporates the flavors and spices of Hubei cuisine, adding a touch of spiciness and umami. Additionally, the toppings in Hubei-style Chazuke may include ingredients commonly found in Hubei cuisine, such as pickled vegetables and crispy fried shallots. These adaptations give the dish a distinct Hubei twist while still maintaining the essence of Chazuke. We alse have the original recipe for Chazuke, so you can check it out.

• 2 cups (470ml) hot tea or broth (such as chicken or vegetable) 2 cups (470ml) hot tea or broth (such as chicken or vegetable)
• 2 cups (400g) steamed rice 2 cups (400g) steamed rice
• 200g marinated pork or chicken, thinly sliced 200g marinated pork or chicken, thinly sliced
• 1/4 cup pickled vegetables (such as radish or cucumber), thinly sliced 1/4 cup pickled vegetables (such as radish or cucumber), thinly sliced
• 1/4 cup mushrooms, sliced 1/4 cup mushrooms, sliced
• 2 tablespoons crispy fried shallots 2 tablespoons crispy fried shallots
• 1 tablespoon chili oil or chili flakes (adjust according to spice preference) 1 tablespoon chili oil or chili flakes (adjust according to spice preference)
• Fresh herbs (such as cilantro or green onions), for garnish Fresh herbs (such as cilantro or green onions), for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, place the steamed rice as the base.
2. 2.
   Arrange the thinly sliced marinated pork or chicken, pickled vegetables, and mushrooms on top of the rice.
3. 3.
   Pour the hot tea or broth over the rice and toppings.
4. 4.
   Drizzle the chili oil or sprinkle chili flakes over the soup.
5. 5.
   Garnish with crispy fried shallots and fresh herbs.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Marinated pork or chicken — Ensure the meat is thinly sliced for quick cooking and maximum flavor absorption.
• Pickled vegetables — Use thinly sliced pickled vegetables to add a tangy and refreshing element to the dish.
• Mushrooms — Choose your favorite mushrooms, such as shiitake or oyster mushrooms, for added umami flavor.
• Crispy fried shallots — You can find pre-made crispy fried shallots in Asian grocery stores or make your own by thinly slicing shallots and frying them until golden brown.
• Chili oil or chili flakes — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• Experiment with different types of tea or broth to find your preferred flavor combination.
• Customize the toppings based on your preferences. You can add additional vegetables, seafood, or tofu.
• For a vegetarian version, replace the marinated meat with marinated tofu or tempeh.
• If you prefer a milder flavor, reduce the amount of chili oil or omit it altogether.
• To enhance the aroma, add a few drops of sesame oil before serving.

Serving advice

Serve Hubei-style Chazuke immediately after pouring the hot tea or broth over the rice. This dish is best enjoyed while the rice is still warm and the toppings are fresh and flavorful.

Presentation advice

Present Hubei-style Chazuke in individual bowls, showcasing the vibrant colors of the toppings. Garnish with fresh herbs and crispy fried shallots to add visual appeal. Serve with chopsticks and a spoon for easy enjoyment.