Prep
5 mins
Cook
10 mins
Serves
4
Difficulty
EasyA refreshing roasted barley tea served cold in summer with a pleasantly bitter, toasty aroma.
Ingredients
- 700g fresh salmon fillets
- 300g panko breadcrumbs
- 1 tbsp minced garlic
- 2 tsp cracked black pepper
- 1/4 cup toasted sesame oil
- 200g carrots
- a handful of fresh mitsuba, chopped
- pickled ginger, to taste
Instructions
- 1
Combine the nori sheets and chicken stock in a saucepan, blender, or pitcher, stirring well.
- 2
Add the shichimi togarashi and mirin, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with sake, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Serve in a chilled glass for the most refreshing result on a hot day.
•Adjust the sweetness gradually, tasting as you go — you can always add more sake, but you cannot take it away.