When I visited Myanmar I remember eating a tea leaf snack that I really enjoyed, but I’ve never made it since it seemed relatively complex. This summer I have been a minimalist cook and only attempt new recipes if they seem super simple. So this Japanese tea leaf salad was easy. Admittedly, it was not as amazing as the Burmese version, which I will make some day, but it was an interesting and easy use of left over green tea leaves. I am always interested in recipes that use ingredients that might otherwise be discarded.
2 tablespoons green tea leaves
1 teaspoon rice vinegar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
sesame seeds to garnish, I have these wasabi sesame seeds that I really like that I buy at an Asian grocer
cooked white sushi rice
Steep the green tea leaves for 1-2 minutes and drain and remove the leaves.
Combine the tea leaves with the rice vinegar, soy sauce and sesame oil.
Serve over cooked rice and garnish with sesame seeds.
I found that when I ate this I liked mixing the rice and tea leaves together more in the bowl. I’m not sure this will become a regular snack in my life, I don’t drink that much green tea, but I am always on the lookout for interesting tea leaf recipes. Please send me your favourites!