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Recipes
Hana Kochi
``Hana Kokochi'' and rice with spring vegetables
- Vegetables
- tea
- Japanese style
Ingredients (4 servings)
| Hana Kochi (tea leaves) | 8g |
| boiling water | 800 tsp |
| Boiled bamboo shoots (cut into bite-sized pieces) | 200g |
| Warabi (boil and remove bitterness) | 20g |
| White rice | 600g |
| Potato starch (dissolved in water) | 15g |
| Eggs (fried) | 2 individual |
| A | ||||||
|
| B | ||||||||||
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Method
Brew “Hana Kokochi” with boiling water at 90℃
Add A to ❶ and bring to a boil.
❷ Boil the bamboo shoots in 300cc. Boil for about 5 minutes, then cool the pot with ice water, and when it is cool enough to the touch, add the bracken. Let the flavors infuse for about an hour, then remove the filling.
Put the used tea leaves from B and ❶ into a pot and boil until the water evaporates.
Lightly mix ❹ into the white rice.
Heat the remaining ❷ and thicken it with potato starch dissolved in water.
Place ❺ in a bowl, top with bamboo shoots and bracken, sprinkle with bean paste from ❻, sprinkle with fried eggs, and it's done! You can also add raw tea leaves or powdered tea for color.
Key Points
Point ❸
You can let the flavors infuse overnight.
*Recipe provided by: Naoki Watanabe, Fuji no Kuni Food Capital professional
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*The recipe is information published in the March 3 issue of the Prefectural Newsletter.
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