Fresh Sea Bream Chazuke
- 100g (4 oz.) fresh raw sea bream (sashimi quality), skinned and boned
- 1 T Kikkoman Soy Sauce
- 1 T white sesame seeds
- 2 sprigs mitsuba (trefoil)
- 1/2 sheet dried nori seaweed
- 2 C (240ml) hot cooked short-grain japonica (non-glutinous) rice
- 2-3 t green tea leaves (2-3g per serving)
- 1 C hot water
- Wasabi (Japanese horseradish) to taste
- Cut sea bream diagonally into 5mm (1/4 in.) slices and marinate in soy sauce for 10 minutes.
- Toast sesame seeds in a pan on low temperature for 1-2 minutes until seeds start to pop. Shake pan so that they do not burn.
- Cool on paper towel on a cutting board, then chop sesame seeds to enhance fragrance. Set aside.
- Cut mitsuba into 1-1.5cm (1/2 in.) lengths and set aside.
- Briefly dry seaweed sheet directly over low stove heat to make it crispy. Wrap seaweed in dishcloth or paper towel and crumble lightly.
- Place 1C rice into each serving bowl; add 5-6 slices of sea bream to each and sprinkle with sesame, mitsuba and dried seaweed.
- Brew tea using 1C water.
- Pour hot green tea into each bowl using a gentle circular motion, adding just enough tea to cover the rice.
- Serve immediately, with a dab of wasabi on top.