Recipe created by Chef 丁志勇 (on Xin Flavours)
Serves: 4
Green Tea Porridge
- 250g OKOME Akitakomachi Rice, rinse and drain
- 1.5 litre bonito stock
- 100ml Japanese rice wine
- 50ml Japanese light soy sauce
- 1 sachet green tea
Ingredients
- ½ box FORTUNE Green Tea Tofu, diced
- 80g salmon, sliced
- 4 fresh scallops, diced
- 4 prawns, shelled
- 10g potato starch
- some Golden Circle Canola Oil
- 8g ginger, shredded
- some salt
- Garnishing
- some mitsuba (Japanese parsley) or coriander leaves
Directions
- Prepare Green Tea Porridge: In a pot, add OKOME rice, bonito stock, Japanese rice wine and light soy sauce. Bring to a boil. Turn to low heat. Stir well for 30 mins. Dip green tea bag briefly into porridge until fragrant and discard.
- Coat green tea tofu, salmon, scallops and prawns with potato starch.
- Heat up canola oil. Pan-fry green tea tofu, salmon, scallops and prawns until 80% done. Strain and rinse with water to remove excess oil.
- Add all ingredients to porridge. Stir well. Simmer for 10 mins.
- Garnish with mitsuba and serve.