Rice in green tea with salmon (Ochazuke)

1. Salt the salmon fillet on both sides, leave for 10 minutes, then pat dry.

2. Cook under the grill or in a frying pan for 3-4 minutes per side, then remove the skin and bones and break into large flakes.

3. Bring the water to the boil, cool to 80 °C, pour it over the green tea and steep for 1-2 minutes, then strain.

4. Spoon the hot rice into deep bowls and pile the salmon flakes on top.

5. Cut the nori into thin strips with scissors and scatter over the rice with the sesame seeds; put a little wasabi on the edge of each bowl.

6. At the table, pour the hot tea over to half-cover the rice and serve at once.

Tip: Ochazuke is Japan's "quick comfort food": leftover rice becomes a warm, light meal in minutes. You can pour hot dashi over it instead of tea – it's even more savoury.