This Tea Rice Recipe is inspired by the Japanese Tea Rice (or ochazuke) that I had at NTUC Foodfare @ Khoo Teck Puat Hospital some time back. It’s a soupy, hearty and comforting meal which is something that I like to have every now and then. Needless to say, it is extremely healthy too especially when it’s packed with all the goodness of anti-oxidants that are found in green tea.
My recipe is not an authentic ochazuke as it contains elements that are similar to that of a Hakka Thunder Tea Rice. I basically used the same ingredients as my Thunder Tea Rice Recipe. And I also introduced a new topping of Green Chilli Dried Shrimp just to make this whole dish a different variation. Of course you can always swap the dried shrimp topping with teriyaki chicken, salmon, seared tuna or whatever protein you like and add others like seaweed, mentaiko or pickles. It’s totally flexible and customisable.
For the tea soup, I infused Japanese green tea bags in broth to extract a subtle tea aroma. If you like a stronger taste of tea in the soup, you may also add a little green tea powder to boost the flavour. To maximise the health benefits, using green tea powder is definitely more recommended.
- 220g choy sum (chye sim or caixin), finely chopped
- 250g China spinach, finely chopped
- 6 cloves garlic, finely chopped (divide into 3 portions)
- 200g long beans, diced
- 300g tau kwa (firm beancurd), diced
- olive oil
- 4 portions of cooked brown rice or as needed
- 4 portions of Green Chilli Dried Shrimps (click on link for recipe)
- 4 Japanese green tea bags
- 1200ml fresh chicken or vegetable broth
- salt to taste