Japanese Tea Leaf Salad
Ingredients 2 tbsp. dried gyokuro leaves 3⁄4 tsp. rice vinegar 3⁄4 tsp. soy sauce 1⁄4 tsp. toasted sesame oil Cooked white rice, for serving Sesame seeds, to garnish Instructions 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 … Read more