Photograph: Heami Lee • Meals Styling: Jessie YuChen. Photograph: 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 typically made with spinach. Uekubo likes to serve his leftover inexperienced tea leaf salad recipe merely, over a bowl of steamed rice.
Featured in “Meet the Makers Preserving the Previous in Nara” by Megan Zhang.
Yield: 1
Time: 2 minutes
- 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 collectively the bonito flakes, tea leaves, and soy sauce. Fill a small bowl with white rice, mound the ohitashi on prime, drizzle with mayonnaise, and serve.
The put up Leftover Inexperienced Tea Leaf Salad appeared first on Saveur.
