Chef Saito's Chilled Cha-cha Chazuke [Japanese Cooking] - Dining with the Chef

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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

Directions
1. Cut the tuna into slices, mix lightly with kombucha and leave for 10 minutes.
2. Rub the cucumber with salt, wash it thoroughly. Slice it thinly. Marinate with vinegar and leave for a while, then rinse with water and squeeze out any moisture.
3. Cut the myoga into thin strips.
4. Combine everything in a bowl and mix lightly.
5. Serve it on a plate, presenting it in an attractive way.