Picture: Heami Lee • Meals Styling: Jessie YuChen. Picture: Heami Lee • Meals Styling: Jessie YuChen
A Seventh-generation tea farmer in Nara, Japan, Junichi Uekubo all the time has spent inexperienced tea leaves in his kitchen, so he makes use of them to whip up a model of ohitashi, a blanched-greens dish continuously made with spinach. Uekubo loves to serve his leftover inexperienced tea leaf salad recipe merely, over a bowl of steamed rice.
Featured in “Meet the Makers Protecting the Previous in Nara” by means of Megan Zhang.
Yield: 1
Time: 2 mins
- ⅓ cup dried bonito flakes
- ¼ cup leftover inexperienced tea leaves
- 2 tsp. gentle soy sauce
- Steamed white rice and mayonnaise, for serving
Directions
- In a small bowl, stir in combination the bonito flakes, tea leaves, and soy sauce. Fill a small bowl with white rice, mound the ohitashi on most sensible, drizzle with mayonnaise, and serve.
The publish Leftover Inexperienced Tea Leaf Salad seemed first on Saveur.
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