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Mentaiko Tea Rice

Topped with dried sardines and crispy crackers, this rice bowl is packed with deliciousness.


  • 20 grams niboshi dried sardines
  • 5 grams konbu (dried seaweed)
  • 400cc water
  • 1/4 teaspoon salt
  • 200 grams cooked rice
  • 30 grams mentaiko
  • Korean roasted seaweed
  • 1 perilla leaf, cut thinly
  • Rice cracker


  1. Cook the dried sardines in a saucepan for 30 seconds. Add in the konbu sheet and water and simmer for 30-40 minutes.
  2. Take the konbu sheet out and bring stock to a boil.
  3. Turn heat down to low and continue cooking for another 5 minutes.
  4. Put rice cracker in a ziploc bag and crush.
  5. Cut mentaiko into bite-sized pieces.
  6. In a bowl, put in cooked rice. Top if off with mentaiko, Korean roasted seaweed and perilla leaves.
  7. Pour the stock over everything.
  8. Sprinkle on the crushed rice cracker.
  9. Char the tops of the mentaiko pieces with a burner if desired. (optional)