Rice with Milk Stock (Chazuke)

Colorful and savory, this filling rice bowl is the perfect blend of salty and sweet.


  • 120 grams cooked rice
  • Cooked salmon, shredded
  • Perilla leaves, thinly sliced
  • Simmered kelp with sesame seeds
  • Milk stock:
  • 150cc milk
  • 2 teaspoons Nori no Tsukudani (laver simmered in soy sauce)
  • 1/2 teaspoon wasabi
  • 1/4 teaspoon Japanese dashi stock
  • 2 teaspoons ground white sesame seeds


  1. Top a bowl of cooked rice with salmon, perilla leaves and simmered kelp. Set aside.
  2. In a saucepan, combine all ingredients for the milk stock and heat until hot.
  3. Pour milk stock over the rice and enjoy immediately.