Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen
A 7th-generation tea farmer in Nara, Japan, Junichi Uekubo always has spent green tea leaves in his kitchen, so he uses them to whip up a version of ohitashi, a blanched-greens dish often made with spinach. Uekubo likes to serve his leftover green tea leaf salad recipe simply, over a bowl of steamed rice.
Featured in “Meet the Makers Preserving the Past in Nara” by Megan Zhang.
Yield: 1 Time: 2 minutes ⅓ cup dried bonito flakes ¼ cup leftover green tea leaves 2 tsp. light soy sauce Steamed white rice and mayonnaise, for serving Instructions In a small bowl, stir together the bonito flakes, tea leaves, and soy sauce. Fill a small bowl with white rice, mound the ohitashi on top, drizzle with mayonnaise, and serve.
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