|In Japan, tea farmers begin harvesting tea leaves in spring but green tea fanatics think that the most balanced tea is the early May crop. Enjoy the refreshing green tea flavor throughout the year with this recipe. Pair it with our Ginger Pork (Japanese Shoga-Yaki) or Teriyaki Yellowtail recipe.|
Ingredients (serves 4):
To Cook in the Rice Cooker:
To Prepare Separately:
Steep tea leaves in 1-1/2 cups of cold water for about one hour, then strain. You may enjoy the steeping water as cold tea.
Measure the rice accurately and place in the inner cooking pan. Rinse white rice under water until water clears, or just once if using brown rice.
Add water by filling up to the water scale marked “2” for “White Rice” or “Brown Rice,” whichever you are using. Cook the rice using the “Harder” or “Regular” setting for white rice, and “Brown Rice” setting for brown rice.
When rice completes cooking, mix in the strained tealeaves, salt, sugar and sesame.