#NHKworldJapan Chef Saito’s Chilled Cha-cha Chazuke [Japanese Cooking] – Dining with the Chef

Cool down with a perfect summer rice bowl: chilled tuna ochazuke infused with cold, fragrant green tea, topped with refreshing herbs and condiments. Enjoy traditional Japanese cuisine with Chef Saito.

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Chilled Cha-cha Chazuke

Ingredients (Serves 2)
– 150 g fresh tuna (sashimi grade)
– 150 g cabbage
– 2 tsp granulated kombu tea (kombucha)
– 1 tsp sencha tea leaves
– Cold green tea, as needed
– Fresh wasabi, as needed
– Cooked rice, as needed

Seasonings:
– 2 tbsp usukuchi soy sauce
– 1 tbsp white sesame paste
– 1 tsp mirin
– 1/2 tsp wasabi paste

Directions
1. Cut the tuna into slices, mix lightly with kombucha and leave for 10 minutes.
2. Rub the sencha leaves with your fingers to make tea flakes.
3. Shred the cabbage and briefly boil and drain. Let it cool.
4. Mix the seasonings well. Add the tuna and cabbage and mix.
5. Make a small rice ball and put in a serving bowl. Top with the tuna mix and pour in the cold tea.

Umami Tuna Salad

Ingredients (Serves 2)
– 120 g fresh tuna (sashimi grade)
– 2 tsp granulated kombu tea (kombucha)
– 100 g cucumber
– 60 g myoga (ginger bud)
– 1 tbsp rice vinegar
– Salt, as needed
– 2 tbsp usukuchi soy sauce
– 1 tbsp white sesame paste
– 1 tsp mirin
– 1/2 tsp wasabi paste