Garden Bowl With Sencha

Preparation

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