Finely chop the cucumber (into 3 mm cubes) and rub with a little dashi stock granules and sesame oil in a bowl.
Finely chop the shibazuke (about the same size as the cucumbers). Thinly slice the myoga ginger. Rip up the pickled plums by hand and remove the stone.
Put the rice in a colander, rinse quickly with water, and drain. 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.
Add toasted sesame, shredded seaweed, and wasabi as toppings and you are done . Make sure to mix it all together Add in a little soy sauce if the flavors are weak.
Enjoy it with different toppings such as salmon flakes, or tempura batter bits . I have so many recommendations for this, salted konbu, shiso leaves, etc.
Story Behind this Recipe
This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.
Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale).