Nori Cha Tsuke (Rice broth)

Ingredients

Japanese tea (konacha)
Japanese fish stock (hon dashi)
sesame seed
seaweed powder (nori ko)
salt
seaweed slices
tiny bit of wasabe
Cooked rice

Method

Boil the tea and fish stock with salt and pour over the cooked rice.The proportion of tea and fish stock is up to your taste. In a Japanese restaurant, the rice is submerged in the stock.Garnish the broth with sesame seeds, seaweed powder, seaweed slices and wasabe.

Note
The Japanese way of eating the rice broth is to give everything in the bowl a good stir with the chopsticks first.

The broth — a mix of green tea and fish stock — is clear and light. Eat this simple and hearty one-dish meal steaming hot or your rice will be soggy.

You can make seaweed powder by grinding nori sheets into tiny seaweed flakes.

From Kuali.com