Japanese Tea Leaf Salad


  • 2 tbsp. dried gyokuro leaves
  • 34 tsp. rice vinegar
  • 34 tsp. soy sauce
  • 14 tsp. toasted sesame oil
  • Cooked white rice, for serving
  • Sesame seeds, to garnish


  1. In a cup, steep the gyokuro leaves in 3 oz. of water, heated to 140°, for 1 to 2 minutes. Drain the leaves, and, if you like, steep the leaves a second time in the same amount and temperature of water for 30 seconds, then drain again.
  2. In a small bowl, toss the spent tea leaves with the rice vinegar, soy sauce, and sesame oil until well combined. Serve over rice and garnish with sesame seeds.

Leave a Comment

2  +  7  =