Chef Amy Chaplin’s
Garden Bowl With Sencha
Garden Bowl with Chilled Sencha Broth
This bowl is both refreshing and grounding, thanks to blanched vegetables, nori, brown rice and a clean, delicate sencha broth. The sencha is gently uplifting and awakening—just what you need on a scorching hot summer day. All the components for this dish can all be made ahead of time so all you need to do is assemble the bowl. Have fun with the garnishes and use what you have available in your own garden or at your local farmer’s market. Try different types of edible flowers and herbs. You could also use cooked noodles in place of brown rice if you like.
3 cups filtered water
1 medium carrot, cut into 2-inch matchsticks (about 1 cup)
1 small zucchini, cut into 2-inch matchsticks (about 1 cup)
4 small Japanese turnips, thinly sliced
½ cup sugar snap peas
¼ teaspoon sea salt, plus more to taste
2 tablespoons Rishi Nishi First Flush Sencha
Cooked short grain brown rice, chilled
½ sheet toasted nori, crushed
2 radishes, shaved or thinly sliced
Fresh herbs—chives, cilantro, basil, shiso, dill
Edible flowers—chive or onion flowers
Toasted black sesame seeds
Good quality tamari or shoyu
Bring water to a boil over high heat. Add carrots and blanch until tender, about 2 minutes. Remove with a slotted spoon and spread on a plate to cool.
Add zucchini and blanch until tender, about 1 minute. Remove with a slotted spoon and spread over a plate to cool. Repeat with turnips and then sugar snap peas cooking for 30 seconds and removing. The vegetables will continue to cook as they cool. Once cool, drain off any liquid from the plates and place in the fridge to chill until ready to serve.
Measure out cooking liquid from the pot. You should have 2 cups, if not add cold water or pour some water off. Allow cooking liquid to cool to about 160°F. Add Sencha and brew for 6 to 8 minutes. Strain and place in the fridge to chill until ready to serve.
Once your broth and vegetables are completely cold you can get your bowls ready for serving. Place a scoop of brown rice in each bowl, divide vegetables between the bowls, add radishes and top with nori, herbs and edible flowers. Top rice with sesame seeds and gently pour the chilled broth into the bowl. Drizzle a little tamari or shoyu over the rice and add more as needed. If desired, you can also season with more salt. Serve immediately.
Recipe by Amy Chaplin
Amy Chaplin is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, a resident for @food52, a recipe developer, teacher, and private chef. Amy is also the author of James Beard Award-Winning books At Home in the Whole Food Kitchen and Whole Food Cooking Every Day. Make sure to checkout her website and Instagram for more amazing recipes.