Fill a deep bowl with rice, and top with drained tuna.
Sprinkle with minced scallions and roasted sesame seeds.
Top the rice with an umeboshi.
Sprinkle in a pinch of yukari powder. Pour chilled barley tea over the rice and serve. Adjust the amount of yukari powder to taste.
When it's cold out, try it with warm barley tea instead.
Story Behind this Recipe
Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down!
The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing.