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