Matcha salt
In Japan, tempura comes with a little mound of matcha salt — matcha-jio. It also goes on avocado, a soft-boiled egg or roasted vegetables.
Ingredients
- 10 g flaky sea salt or fine salt
- 2 g matcha
Method
- If using flaky salt, crush it finely in a mortar.
- Sift the matcha over the salt, in a completely dry bowl.
- Stir with the tip of a spoon until evenly coloured.
- Keep it in a small closed jar, away from light, and use within two weeks.
- Sprinkle at the last moment: tempura, avocado, soft-boiled egg, roasted vegetables, raw fish.