“Who would then deny that when I am sipping tea in my tea room I am swallowing the whole universe with it, and that this very moment of my lifting the bowl to my lips is eternity itself transcending time and space?” ~ D.T. Suzuki
My dark and gloomy mood has passed, at the moment I fell very excited and nervous at the same time. This Saturday I had an opportunity to meet Peter Kuruvita- world-class chef, and one of my source of inspiration- for Tea and Food Pairing event.
Green Tea Rice Balls
I use short-grain rice to made this green tea rice because that what I have in my pantry, but the texture will be much better if you use Japanese rice or rice for sushi. For the green tea I used Sencha green tea. Because sencha produce a rich, brothy texture, with a balance of delicate sweet flavour, fresh seaweed, and crisp finish.
- 1 cup (200g) short-grain rice
- 5 tsp (8g) loose green tea leaves
- 2 cups (470 ml) water, preferably spring water
- 1/2 teaspoon charcoal sea salt
- 1 inch ginger, crushed
- 1 teaspoon light soy sauce
- dried seaweed
- Bring 2 cups of water to boil until 100 C. Remove the water from heat and let it cool for about 1-2 minutes, or until it reached 70 C.
- Put the tea in clean glass bowl or teapot, pour the hot water onto the tea leaves. Brew the tea for 2 minutes. Strain the tea, discard the tea leaves, and reserved brewed tea.
- Place the rice, and crushed ginger in a saucepan. Add hot tea to the saucepan, seasoned with sea salt. Bring to a boil over medium-high heat. Reduce heat to low, and cover the pan. Cook until tea has been absorbed, about 17-20 minutes.
- Remove the rice from heat, and let it rest for 3 minutes. Fluff the rice with fork, discard the ginger, and season it with soy sauce and salt if needed.
- Wet your hands in water so that the rice won’t stick. Form the rice into round, press lightly, roll the rice ball in your hands few times, then roll it in a nori flakes.