Place the vegetable broth and oolong tea in a pot and bring to a boil, then reduce to a simmer while the other ingredients are being prepared.

Soak and rinse the wakame seaweed.

In one skillet, set heat to medium high and add 1 tsp. sesame or peanut oil and 1 tsp. canola oil. Add cooked rice and pat it out into a flat disk. Don't touch it for at least 5 min.; you want a crispy golden crust on the bottom.

In another skillet, sizzle the ginger and garlic in a few drops of sesame or peanut oil for 1 min., then add the soy sauce, sake, sugar, and orange juice. Reduce for 2-3 min. or until the liquid becomes a bit frothy. Add the fish or chicken and cook it in the simmering sauce, turning frequently. Sprinkle the orange zest over the fish/chicken when you add it to the pan.

Once the first side of your rice is golden and crisp, flip it over and toast the other side as well.

If you prefer slightly cooked green onions, add them to the simmering vegetable broth a couple minutes before final assembly.

To assemble: Transfer pan-fried rice into the bottom of a deep soup bowl or donburi bowl, crumbling it into pieces if necessary.

Sprinkle seaweed on top of the rice, then add cooked fish or chicken and its glaze to the top.

Remove the tea ball from the simmering vegetable broth and pour the broth carefully down the side of the bowl.

Garnish with green onion, sesame seeds, and (if desired) a tbsp. shredded daikon and an umeboshi.