![\"15\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/01\/151.jpg\")
<\/a><\/p>\nDashi Chazuke with Sea Urchin<\/strong><\/p>\n Chazuke is a simple Japanese dish made by pouring green tee over cooked rice. It’s usually served with savory toppings. When you use dashi (fish or seaweed based stock) instead of green tea it’s called dashi chazuke. I’ve been in a mood for Japanese food for a few weeks now and I finally had a chance to go to the Asian grocery store, United Noodles, where they have a large Japanese food section. I had a shopping list, but I always find other things that are not on my list. Today was not an exception. One of the things I bought that were not on my list is this mixture of sea urchin and kurage(jellyfish). I love anything with sea urchin, and their small jar was not as expensive as I thought. A simple dish such as dashi chazuke was a perfect way to enjoy this tasty treat!<\/p>\n \u3046\u306b\u304f\u3089\u3052\u3060\u3057\u8336\u6f2c\u3051<\/strong><\/p>\n \u6700\u8fd1\u307f\u3087\u30fc\u306b\u65e5\u672c\u306e\u5473\u304c\u604b\u3057\u304f\u3001<\/p>\n \u4eca\u65e5\u306f\uff11\uff11\u6642\u306b\u5207\u308a\u4e0a\u3052\u305f\u4ed5\u4e8b\u306e\u5e30\u308a\u306b\u3001\u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u3078\u5bc4\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3053\u3053\u306f\u3001\u30a2\u30b8\u30a2\u3068\u3044\u3063\u3066\u3082\u65e5\u672c\u98df\u6599\u54c1\u58f2\u308a\u5834\u304c\u5145\u5b9f\u3057\u3066\u3044\u308b\u306e\u304c\u5b09\u3057\u3044\u3068\u3053\u308d\u3002<\/p>\n \u3044\u3064\u3082\u3064\u3044\u3064\u3044\u8cb7\u3044\u3059\u304e\u3066\u3057\u307e\u3046\u306e\u3067\u3001\u4eca\u56de\u306f\u3061\u3083\u3093\u3068\u8cb7\u3044\u7269\u30ea\u30b9\u30c8\u3092\u6e96\u5099\u3002<\/p>\n \u3067\u3082\u3067\u3082\u3084\u3063\u3071\u308a\u30ea\u30b9\u30c8\u306b\u306a\u3044\u3082\u306e\u8cb7\u3063\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002\u3002\u3002<\/p>\n \u305d\u306e\u4e00\u3064\u304c\u30b3\u30ec\u3001\u3046\u306b\u304f\u3089\u3052\u3002<\/p>\n \u30af\u30ea\u30fc\u30df\u30fc\u306a\u3046\u306b\u306b\u3053\u308a\u3053\u308a\u3063\u3068\u3057\u305f\u304f\u3089\u3052\u304c\u3042\u3048\u3066\u3042\u308a\u307e\u3059\u3002<\/p>\n \u7f8e\u5473\u3057\u304f\u306a\u3044\u308f\u3051\u304c\u306a\u3044\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u30d1\u30b9\u30bf\u306b\u3057\u3088\u3046\u304b\u3068\u601d\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u307e\u305a\u306f\u767d\u3044\u3054\u306f\u3093\u3068\u4e00\u7dd2\u306b\u3001\u738b\u9053\u3067\uff08\u7b11\uff09\u3002<\/p>\n \u3060\u3057\u8336\u6f2c\u3051\u3068\u3057\u3066\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002<\/p>\n \u307e\u3093\u305e\u304f\uff5e\uff01<\/p>\n \u65e5\u672c\u306e\u98df\u3079\u7269\u306f\u4f55\u3067\u3082\u30c6\u30ea\u30fc\u306b\u8a66\u3055\u305b\u3066\u3042\u3052\u305f\u3044\u3001\u3068\u601d\u3046\u306e\u3067\u3059\u304c\u3001\u3042\u3089\u304b\u3058\u3081\u3001\u30c6\u30ea\u30fc\u3053\u308c\u306f\u7d76\u5bfe\u30c0\u30e1\u306a\u5473\u3001\u3068\u3044\u3046\u3082\u306e\uff08\u7279\u306b\u624b\u306b\u5165\u308a\u306b\u304f\u3044\u3082\u306e\u30fb\u9ad8\u3044\u3082\u306e\uff08\u7b11\uff09\uff09\u306f\u3001\u79c1\u72ec\u308a\u5360\u3081\u3067\u3059\u3002<\/p>\n \u3053\u308c\u3082\u3001\u30c6\u30ea\u30fc\u3001\u201c\u4f55\u306a\u306b\uff1f\u201d\u3063\u3066\u805e\u304f\u306e\u3067\u3001\u201c\u30b7\u30fc\u30a2\u30fc\u30c1\u30f3\uff08\u3046\u306b\uff09\u3060\u3088\u201d\u3063\u3066\u6559\u3048\u3066\u3042\u3052\u305f\u3089\u3001\u201c\u7d50\u69cb\u3067\u3059\u201d\u3001\u3068\u306e\u3053\u3068\u3060\u3063\u305f\u3057\uff08\u7b11\uff09\u3002<\/p>\n \u30af\u30e9\u30b2\u3082\u5165\u3063\u3066\u308b\u306a\u3093\u3066\u8a00\u3063\u305f\u3089\u3001\u76ee\u7389\u98db\u3073\u51fa\u3057\u3061\u3083\u3046\u304b\u3082\uff5e\uff08\u7b11\uff09\u3002<\/p>\n Dashi Chazuke with Sea Urchin Chazuke is a simple Japanese dish made by pouring green tee over cooked rice. It’s usually served with savory toppings. When you use dashi (fish or seaweed based stock) instead of green tea it’s called dashi chazuke. I’ve been in a mood for Japanese food for a few weeks now […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-30746","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30746"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30746\/revisions"}],"predecessor-version":[{"id":30756,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30746\/revisions\/30756"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"