< TEA RICE/ 茶飯>
＜Yield> 4 serving
<Prep time> 5 mins ( It doesn't include the soaking time)
<Cook time> 20 mins
1 cup / 150g Japanese sushi rice
2 tea bags hojicha
1 cup ( 80g), chopped daikon radish leaves/ turnip leaves/ cucumber
¼ tsp salt
1; Rinse dried rice a couple of times and soak them for 1 hour in water. Drain the water. Brew hojicha tea bags in water(200ml). Let it cool to room temperature.
2; In the pot, add rice and hojicha tea(200ml). Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins.
After 10 mins, bring the heat to high for 10-15 seconds. Off the heat and let it steam for 15 mins with the lid on.
3; Finely chop the leaves of daikon radish. Sprinkle salt and massage it. Leave it for 5mins. Squeeze the moisture.
4; Mix 2 & 3. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; If you are opting for green tea, keep in mind that the green tea is much more bitter than hojicha tea. Please start with less leaves and increase its amount to your liking.
2; Tea rice does taste a bit of a toasty note to it, but the flavor itself is very subtle. Please enjoy it with some soups or main dishes to accompany it.
3; Sprinkling GOMASHIO would be nice.
Keep them in an air-tight container in the fridge for 5 days.
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