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1
Finely chop the cucumber (into 3 mm cubes) and rub with a little dashi stock granules and sesame oil in a bowl.
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2
Finely chop the shibazuke (about the same size as the cucumbers).
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3
Thinly slice the myoga ginger.
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4
Rip up the pickled plums by hand and remove the stone.
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5
Put the rice in a colander, rinse quickly with water, and drain.
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6
Arrange it on plates, mix the ingredients from 1 and 2 together with jako fish and place it on the bed of rice, and then pour chilled green tea.
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7
Add toasted sesame, shredded seaweed, and wasabi as toppings and you are done .
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8
Make sure to mix it all together Add in a little soy sauce if the flavors are weak.
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9
Enjoy it with different toppings such as salmon flakes, or tempura batter bits .
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10
I have so many recommendations for this, salted konbu, shiso leaves, etc.
