Chazuke (Tea-soaked Rice Dish)

A quick and delicious way to use up leftover rice and grilled fish. Perfect for a light summer supper.


  • Cooked white rice
  • Grilled unagi (kabayaki)
  • Spring onions, chopped
  • Nori, roughly chopped
  • Sesame seeds
  • Barley (mugi) tea


  1. Fill a bowl with cooked white rice, then place a portion of grilled eel on the top.
  2. Slice the spring onions and sprinkle over the eel, along with the nori and sesame seeds.
  3. Pour cold barley tea over the rice; enough to soak the rice through.