Dried Young Sardine Rice Bowl

A deeply flavorful less salt soy sauce dish with lemons, olive oil and green perilla.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Nutritional values calculated for standard umeboshi. Values are for 1 tsp each of soy sauce and olive oil, and 1/2 tsp of lemon juice poured on per 1 serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 shoots

60 g (2.1 oz.)

300 g (10.6 oz.)

4 slices

as desired

as desired


  1. Pound the umeboshi, roughly slice up the green perilla and mince the myoga.
  2. Place the dried young sardines in a bowl, add in (1) and mix together well.
  3. Scoop the rice into bowls, top with (2) and garnish with the lemon slices.
  4. Pour on the soy sauce, olive oil and lemon juice, combine together well and then enjoy.

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