Had some radishes and shiitake, so it was time for ochazuke. Made a broth out of kombu and genmaicha tea, and poured it over our stir-fried veggies and rice. Ginger and fresh chard tasted really good sautéed in soy sauce with the pressed spiced tofu. Carrots from the garden and shiitakes smelled amazing when sautéed with a bunch of garlic.
