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Author Notes: The inspiration for this dish comes from a similar Japanese dish called hitsumabushi. Unlike the inspiration, my dish does not call for eel (though if you’re a fan – go for it!). Essentially a rice dish layered with unagi (eel) eaten by many connoisseurs in the following order: 1. As is, 2. Topped with chives, wasabi, + nori 3. Topped with chives, wasabi, + nori, then soaked with tea. The last stage is quite simply the best. If you’ve never had rice soaked in tea, you must try it.
The beauty of this dish I’ve created is the lightness. I sometimes eat dinner past 9:00 so my body is naturally craving something that won’t weigh me down. This dish taps that bar and so many others – easy to prepare, healthy, fills you up, comforting, warming, etc. etc. I do encourage you to go for de-caffeinated tea if you’re eating it late at night. Unless you’re immune to caffeine… :). —wgfoodie
- 1 pound Chestnuts
- 1/2 pound Sugar Snap Peas
- 2 cups Whole Grain Rice
- 1 tablespoon Soy Sauce
- 2 teaspoons Brown Rice Syrup
- 1/4 cup Nori Seaweed (Shredded)
- 4 cups Brewed Japanese Green Tea
- Salt & White Pepper
- Roast the chestnuts (pre-heat oven to 375 F, make deep cross hatches on the humps of the chestnuts, place them on a baking sheet for about 20-25 minutes. Peel as soon as you’re able to handle them).
- Meanwhile, cook the rice according to your package (or in a rice cooker).
- Chop up the sugar snap peas and chestnuts. Set aside.
- While your rice is finishing up its cooking process, brew some green tea.
- When your rice has cooked, add the chopped snap peas and chestnuts and mix well.
- Add to the rice soy sauce, brown rice syrup, and a little salt + white pepper.
- Prior to serving, add some shredded nori.
- Pour in the brewed green tea and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Tea