A light comforting Japanese rice porridge made with rice and tea topped with salmon, herbs and rice crackers.
- 1 pot Japanese tea (green, houjicha, or mugicha all work) - 300 grams cooked short-grain rice - 100 grams cooked salted salmon - 15 grams rice crackers (chopped) - 1/2 teaspoon black sesame seeds - Mitsuba (chopped for garnish)
Brew a pot of your favorite Japanese tea.
Rinse and reheat the rice but covering it with boiling water and stirring to break up any clumps. Drain the rice and divide it between two bowls.
Flake the cooked salmon onto the rice, removing any bones in the process.
Garnish the rice with sesame seeds, rice crackers and mitsuba.
Serve with the pot of tea, and pour the tea over the rice just before you start to eat it.