1.
Prepare the ingredients you need ① Marinate the pansa fish fillet with black pepper for 30 minutes in advance.
②The plums are pitted and chopped; the sushi ginger is chopped. (It can also be cut at all)
2.
Add the right amount of water to the pot, then add the kombu flower and kelp, bring to a boil on high heat, turn to low heat and cook for 5 minutes.
(The amount of water can be reserved for more points to avoid drying out)
3. Strain the cooked vegetarian soup.
4. Put it in the tea bag while it is hot, and simmer for 5-10 minutes
5. Pour an appropriate amount of olive oil in a non-stick pan, add the pansa fish fillet and fry until cooked, sprinkle with an appropriate amount of salt. Cut quickly and spare.
6. Pour the rice with appropriate amount of soy sauce and sprinkle with a little salt
7. Put fish meat, sushi ginger, plum meat, sprinkle some white sesame seeds
8. Decorate some seaweed (the seaweed can be any flavor, you like it)
9. Finally, pour in the brown rice tea soup~
10.
😁The fragrance of rice + vegetarian soup, the sourness of plum meat, the spicyness of sushi ginger, and the tenderness of fish are perfect.‼ ️
①The amount of soy sauce and salt can be adjusted while eating.
11. "Japanese style tea-zuke rice"
12. "Japanese style tea-zuke rice"
