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
Teas Used
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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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