Recipe courtesy of Hajime Sato
Episode: Seattle
Print
Total:
40 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1/4 cup hojicha leaves
  • Kosher salt, to taste
  • 1 sea cucumber, gutted and scrubbed clean, thinly sliced
  • 1/4 cup rehydrated wakame seaweed
  • 1 cucumber, peeled and thinly sliced
  • 3 tablespoons granulated sugar
  • 3 tablespoons seasoned rice wine vinegar
  • 1 to 2 tablespoons sesame oil
  • White sesame seeds, for garnish

Directions

Combine 2 quarts water with the hojicha leaves and kosher salt in a large saucepot. Bring to a boil, and then reduce to a simmer, about 30 minutes. Strain out the tea or remove and discard the tea bags, and then bring the tea back to a rolling boil. Add the sea cucumber slices and cook quickly, just 30 seconds, and then drain and transfer to a bowl. 

Toss the wakame and cucumber with the sea cucumber and a sprinkle of salt. Combine the sugar and rice wine vinegar in a separate bowl, and then pour over the cucumber mixture, tossing to coat. Drizzle with the sesame oil and garnish with a sprinkling of sesame seeds. Plate and serve. 

Cook's Note

Hojicha leaves are used to make a variation of green tea. You may also use hojicha tea bags if loose leaves are not available.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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