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.
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.