Japanese Tea Leaf Salad
Don't throw away those premium green tea leaves after you've steeped them—save them for this simple salad perfect over steamed rice or folded into eggs.
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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
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