There is a dish called cha-gayu (Rice Porridge with tea) in Japan and the origin is said to be from over 1200 years ago of Nara, an ancient capital in the Western Japan.
I was inspired by cha-gayu and make this recipe. Originally people normally don’t eat tea leaves and it was used just for the cooking process. However, the tea manufactured by Hoshino-Seichaen Co., Ltd. has really good aroma, softness, and good quality. So there is no other way without eating itself. Enjoy!
・60 g quick oats
・400 ml water
・1 pinch salt
・1 tsp. soy sauce
・2 tsp. green tea leaves (by Hoshino-seichaen Co., Ltd.)
・some shio-kombu (salt-marinated kombu)
1. Make green tea leaves fine with blender to make the dish smooth.
2. To cook the quick oats, Put the water and oats into a pan over low heat for 1 minute with a cover. Then turn off the heat and steam for 1 minute. Stir in the fine green tea leaf, soy sauce and some salt.
3. Serve immediately with shio-kombu.