Japanese tea leaf salad on sticky rice

Japanese tea leaf salad on sticky rice

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

This salad is great with salmon, beef or on its own as a light snack – perfect for those Monday blues when your digestive system needs a little TLC. 

JAPANESE TEA LEAF SALAD ON STICKY RICE

Ingredients

  • 2 tbsp gyokuro or green tea leaves
  • 1 tsp rice vinegar
  • 1 tsp soy sauce 
  • ¼ sesame oil
  • Short grain rice
  • Sesame seeds, to garnish

Method

  1. Boil the short grain rice in salted water. 
  2. Steep the tea leaves in boiling water for 1 – 2 mins.
  3. Drain (reserving the tea to drink) and steep again for 30 seconds and drain again.
  4. Place the tea leaves in a mixing bowl and add the rice vinegar, soy sauce and sesame oil and mix well. 
  5. Place the tea leaves on top of the rice and garnish with sesame seeds. 

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