Rishi Tea & Botanicals

Chef Amy Chaplin’s Garden Bowl With Sencha

This bowl is both refreshing and grounding, thanks to blanched vegetables, nori, brown rice and a clean, delicate sencha broth.

Yield 2 servings
Time 10 mins | 2 hours
Difficulty Expert
Featured Products
  • Nishi First Flush Sencha

Featured Products

Nishi First Flush Sencha

This is Nishi's premier asamushi style steamed sencha with a bright, lively character that is only found in the first flush.


  • 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
  • 1/2 cup sugar snaps peas
  • 1/4 teaspoon sea salt, plus more to taste
  • 2 tablespoons Rishi Nishi First Flush Sencha
  • Brown rice (cooked according to directions and chilled)
  • 1/2 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


Step 1
Bring water to a boil over high heat
Step 2
Add carrots and blanch until tender, about 2 mins
Step 3
Remove with slotted spoon and spread on plate to cool
Step 4
Add zucchini and blanch until tender, about 1 min
Step 5
Remove with a slotted spoon and spread over a plate to cool
Step 6
Repeat with turnips and then sugar snap peas cooking for 30 seconds and removing. The vegetables will continue to cook as they cool
Step 7
Once cool, drain off any liquid from the plates and place in the refrigerator to chill until ready to serve
Step 8
Measure out cooking liquid from pot, should should have around 2 cups. If not, add cold water or pour some water off
Step 9
Allow cooking liquid to cool to about 160°F
Step 10
Add Sencha and brew for 6-8 mins
Step 11
Strain and place in refrigerator to chill until ready to serve
Step 12
Once your broth and vegetables are completely cold you can get your bowls ready for serving
Step 13
Place a scoop of brown rice in each bowl, divide vegetables between the bowls, add radishes and top with nori, herbs, and edible flowers
Step 14
Top with sesame seeds and gently pour the child broth into the bowl
Step 15
Drizzle a little tamari or shoyu over the rice and add more as needed
Step 16
Add salt to taste and serve immediately

About Amy

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.

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