Mackerel Ochazuke

20230726, #breakfastdiary 798, 25°C/mostly cloudy (the sun kept popping out and disappearing all morning) When I was little, my grandmother would sometimes soak my rice in chilled barley tea. This isn't quite as cool and refreshing as that was, but, 1. Bring 500ml of water to a boil with a piece of kelp, then remove the kelp once it boils. 2. Add bonito flakes to steep the broth, strain them out, then stir in 1 part tsuyu, 1 part mirim, and matcha. (A green tea bag works fine in place of matcha too👌) 3. Pour the broth from step 2 over a bowl of rice, add a sprinkle of furikake, and top with grilled mackerel.