Jasmine Tea Rice
Light, quick, and comforting, tea rice is a classic in some Asian countries. The broth should be simple and warming with hot rice and garnishes to complete the dish. Our jasmine blossoms add a savory and fragrant dimension to the roasted shiitake broth. Traditionally the broth is poured at the table from a tea pot, adding more broth as needed. For a quick and easy poached egg, convenient microwave directions are included below.
Jasmine Tea Rice
1 tsp Jasmine Blossoms (about 12 buds) steeped in 2 cups of boiled water for 3 minutes
1 Tbsp vegetable oil
½ cup sliced shitake mushrooms
1 Tbsp soy sauce or gluten free tamari
1 cup cooked rice
4 steamed asparagus spears cut into bite sized pieces
2 Tbsp thinly sliced scallions
Salt to taste
In a small heavy bottom saucepan, heat the oil to shimmering and roast the shitake mushrooms until nicely browned.
Turn off the heat and stir in soy sauce.
Strain the steeped jasmine tea into the mushroom and soy sauce and stir well to combine.
To poach the egg, break the egg into a small bowl or mug (see notes below) with a half a cup of water (or enough to submerge the egg). Pierce the egg yolk with a toothpick and cover the bowl/mug loosely with a saucer or similar lid and microwave for 1 minute or until the white is set and the yolk is runny. Poach 1 egg at a time. Season with salt to taste.
Divide the hot rice, mushrooms, and asparagus between 2 bowls. Top each bowl with the poached egg and scallion.
Serve by pouring the hot broth (reheating quickly if needed) into the bowls. Enjoy.
The toppings can vary by what is in season and what is on hand. Feel free to change up the vegetables to your seasonal favorites.
An 8oz small bowl or mug works well for poaching the egg.
Variations and Ideas
Instead of poached eggs, you could flake a little cooked salmon or shred a bit of rotisserie chicken and crumble a few sheets of nori.
A drizzling of Chili Crunch or Chili Noir adds nutty spice to the dish.
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