Salmon Ochazuke Jade Gunpowder Green Tea and Seaweed Broth

Salmon Ochazuke Jade Gunpowder Green Tea and Seaweed Broth

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Peter Kuruvita

  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    Tea-inspired breakfast

Ingredients

  • 1 x 200g portion of salmon
  • 1 cup cooked Japanese short grain rice or sushi rice
  • Wasabi (optional, for taste)
  • 1 tsp Bubu a rare (crispy puffed rice pallets) (or use Japanese rice crackers)
  • ¼ tsp white sesame seeds (roasted/toasted)
  • ½ tsp soy sauce (optional)
  • 1 tsp Kizami Nori (shredded seaweed)
  • 2 stands Mitsuba (Japanese parsley) (trefoil, or ? scallion, cut into small pieces)
  • Pinch of Jade Gunpowder Green tea as a garnish Camila leaf a garnish

Ochazuke With Green Tea

  • 2 tsp Jade Gunpowder Green Tea
  • 500ml boiling water
  • ½ teaspoon of dash powder
  • 2 drops of sesame oil

Methods and Directions

  • Dice the salmon into 1cm cubes and mix with Babu arare, white sesame seeds and soy sauce.
  • Place the rice into two bowls and add a small amount of wasabi on top of the rice. Divide into two and place the salmon mixture on top.
  • Garnish with Kizami nori, Japanese parsley and a sprinkle of crushed Dilmah tea on top.
  • Bring the water to the boil, add the tea and brew for 2 minutes, strain and add the dashi powder. Add 2 drops of sesame oil and salt if required.
  • Pour into the bowls of rice and salmon and serve hot.

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