I love this in the morning when I want something light yet satisfying. Called ochazuke, it's a comforting dish to eat for a snack or anytime you want quick nourishment in a bowl. To enjoy the flavor of the green tea, it's best to stick to toppings that are mild in flavor, like egg and avocado. Mix it up with your own favorite rice, tea and toppings.
Keyword rice bowl
Prep Time 5minutes
Cook Time 7minutes
Total Time 12minutes
Author Lynne Curry
1(or more, if desired)eggpastured
1cupcooked brown riceshort or long grain
1scallion, very thinly sliced
For the green tea:
1cup (8 ounces)hot water (175 F)
For the matcha salt:
1teaspooncoarse sea salt
1/2 teaspoonmatcha powder
Bring a small saucepan of water to a boil. Gently lower the egg into the water on a spoon and reduce the heat to a gentle boil. Set a timer for 7 minutes for a soft-boiled egg with a jammy center. (Or 30 seconds to 3 minutes longer for more set to hard boiled.) Chill the egg in cold water for a few minutes before peeling.
Portion the rice into a bowl. Top with the nori, scallions and avocado. Add the egg whole or sliced in half.
Meanwhile, prepare the tea by pouring the hot water over the tea. Steep for 2 minutes then strain the tea over the rice bowl.
To prepare the matcha salt, stir the salt and matcha powder together in a small bowl. Sprinkle over the egg and rice. Reserve the matcha salt for future use at room temperature.