Sip the first cup while cooking, then chop the tender steeped leaves into blanched spinach: Dammann Frères’ Sencha Fukuyu Tea N°42, a pure-origin Japanese sencha with marine and spinach notes, is enjoyed twice, in the cup and on the plate.
Serves 2 · 15 min
Ingredients
- 5 g loose Sencha Fukuyu Tea N°42 (Dammann Frères), steeped, the leaves drained and finely chopped
- 7 oz (200 g) spinach
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Toasted sesame seeds
Method
- Brew 5 g of loose Sencha Fukuyu in 1 1/4 cups (300 ml) of water at 167°F (75°C) for 2 minutes and enjoy the tea while you cook.
- Drain the tender steeped leaves, squeeze them lightly and chop them finely.
- Blanch 7 oz (200 g) of spinach for 30 seconds, cool it under cold water and squeeze out the excess water.
- Toss the spinach and tea leaves with 1 tbsp of soy sauce, 1 tsp of rice vinegar and 1 tsp of sesame oil, then sprinkle with toasted sesame seeds.
The star of this recipe: Sencha Fukuyu Tea N°42, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Sencha Fukuyu Tea N°42
