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Recipe created by Chef 丁志勇 (on Xin Flavours) 



 Serves: 4



Green Tea Porridge

  • 250g OKOME Akitakomachi Rice, rinse and drain
  • 1.5 litre bonito stock
  • 100ml Japanese rice wine
  • 50ml Japanese light soy sauce
  • 1 sachet green tea  



  • ½ box FORTUNE Green Tea Tofu, diced
  • 80g salmon, sliced
  • 4 fresh scallops, diced
  • 4 prawns, shelled
  • 10g potato starch
  • some Golden Circle Canola Oil
  • 8g ginger, shredded
  • some salt
  • Garnishing
  • some mitsuba (Japanese parsley) or coriander leaves



  1. Prepare Green Tea Porridge: In a pot, add OKOME rice, bonito stock, Japanese rice wine and light soy sauce. Bring to a boil. Turn to low heat. Stir well for 30 mins. Dip green tea bag briefly into porridge until fragrant and discard.
  2. Coat green tea tofu, salmon, scallops and prawns with potato starch.
  3. Heat up canola oil. Pan-fry green tea tofu, salmon, scallops and prawns until 80% done. Strain and rinse with water to remove excess oil.
  4. Add all ingredients to porridge. Stir well. Simmer for 10 mins.
  5. Garnish with mitsuba and serve.