• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • Japanese tea (konacha)
  • Japanese fish stock (hon dashi)
  • sesame seed
  • seaweed powder (nori ko)
  • salt
  • seaweed slices
  • tiny bit of wasabe
  • Cooked rice


  1. Boil the tea and fish stock with salt and pour over the cooked rice.
  2. The proportion of tea and fish stock is up to your taste. In a Japanese restaurant, the rice is submerged in the stock.
  3. Garnish the broth with sesame seeds, seaweed powder, seaweed slices and wasabe.

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