Garden Bowl With Sencha

Garden Bowl With Sencha

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


July 15, 2021


Rishi Tea




  • 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


  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

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.