By jason toner  

April 19, 2017

This delicious breakfast staple will be a revelatory experience as long as you use good quality ingredients.
In our house this dish is usually served simply as per the recipe, but sometimes salmon is added so feel free to try it in different ways. You could also use nori instead of kombu and add mitsuba or negi on top but try it simply first to get a feel for the flavour interactions.

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 2 small bowls


120 g steamed rice

80 ml hot green tea

2 umeboshi (pickled plum)

15 g tsukudani kombu

pinch wasabi


1Assuming you already have rice cooked in your steamer, simply split the rice into 2 small bowls.

2Pour in green tea, top with kombu, umeboshi and wasabi.


The only time here involves making the rice and tea so if you have these things on hand it will take literally seconds to make!


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