Ochazuke

Prepare the green tea: Place 5 grams of Green tea (Sencha) into a teapot. Pour 400 grams of hot Water (around 80°C) over the tea leaves and let it steep for 1-2 minutes. Strain the green tea into a separate container and keep warm.

Prepare the toppings: Flake 50 grams of cooked Salted salmon flakes. Thinly slice 20 grams of Scallion. Roughly chop 20 grams of Pickled umeboshi. Shred 2 grams of Nori seaweed.

Assemble the bowls: Divide 300 grams of cooked Japanese short-grain rice evenly into two individual serving bowls.