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In
the menu of cafe, we can see a lot
of Japanese foods. There is a appetizers
to be served in small bowl among
everyday dish such as rice-ball,
pickled vegetables "oshinko",
omelet. These dishes are very familiar
to us. Today, people are keeping
their eyes on rice-ball ("onigiri"),
because it is found that the Japanese
lunch has similarity with the lunch
in cafe which is served on a plate.
In this recipe, we tried to mix
rice-ball with the remains of tea
leaves which is drunk as tea drops
several times. Used the highly qualified
remains of tea, this dish is so
mild, slightly aromatic. It can
be called the new-fashioned rice-ball.
The remains of tea drops could be
served with the mixture of soy sauce
or su miso (vinegar mixed with miso).
Moreover, served over drink, it
is helpful to keep healthy and avoid
hang-over. Let's try it. |
| Ingredients
(2 servings) |
Rice-balls
mixed with tea leaves of gyokuro
| · | tea
leaves after drinking tea drops |
| · | 2
servings warm rice |
| · | 1
tablespoon white sesame |
| · | salt |
| · | 2
pieces plums |
| · | 4
sheets laver | |
| Soup
of tea dumplings
| · | 100g
(3 1/2 oz) fine paste of fish (sardine
and horse mackerel) |
| · | freshly
drawn green tea ("issendashi
cha ba") |
| · | Japanese
rice wine ("sake") |
| · | salt |
| · | starch |
| · | egg
mixture |
| · | 2
cups primary bonito stock ("dashi") |
| · | 2
tablespoons miso |
| · | white
onion |
| · | enokidake
mashroom | Tea
drops (1 cup)
| · | 1
tablespoon gyokuro |
| · | 40-50Fº
hot water | |
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 | To
make rice-balls mixed with tea leaves
of gyokuro:
Combine tea
leaves, chopped plum, and white
sesame with warm rice to make rice-balls.
Roll it with laver. |
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To
make tea dumplings:
Add tea leaves to fine paste of
fish and mix with sake, salt, egg,
starch. Round it into bite-sized
pieces and bring to a boil. Add
to the boiled soup of dashi,
and boil.
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 | To
cook soup of mixed dumplings:
Add sliced white onion, enoki
mushroom, blend it with miso
and stir. |
 Preparing
tea drops |
| Instruction
1 |
 | Bring
gyokuro into a cup (A cup
only for making shizuku cha is
desired), pour lukewarm water into
it (2 tablespoons to a cup), put
the lid on a cup, and let stand
for about 2 minutes. 2 minutes later,
slide the lid slowly, sip the drops
of gyokuro with holding the
knob of the lid. Drinking as the
same manner two or three times,
consume the remains of tea leaves.
It has bright color, soft taste,
and rich flavor. |
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