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Chasuke #1 (serves 4)

3 cups leftover cooked rice
1 Tbsp white sesame seeds
1 sheet Asakusa Nori
1 slice salt-grilled salmon (Optional)
2-3 Tbsp chopped coriander
1/4 tsp wasabi
2 cups very hot, freshly brewed green tea

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.

Chasuke #2 (serves 1)

1 cup hot cooked rice
2 oz (60 grams) raw white fleshed fish
1/2 sheet nori
1 cup hot Japanese green tea

Place rice in large bowl. Cut raw fish against the grain into
paper thin strips and arrange on top of rice. Put small mound of
wasabi atop fish. Toast nori by passing it over a flame; then cut
it or crumble it into shreds and sprinkle over fish and rice. Pour
hot tea into bowl. Serves immediately.


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