Recipe: Tea Leaf Tsukudani with Chirimen Jako
If you love bold, umami-rich Japanese flavors, tsukudani deserves a place in your kitchen. This traditional simmered condiment transforms simple ingredients into a deeply savoury-sweet topping that pairs perfectly with rice. Today, we’re sharing a special chef-inspired recipe that gives new life to used tea leaves. It is a smart, delicious way to reduce waste while enjoying authentic taste.
What Is Tsukudani?
Tsukudani is a classic Japanese preserved side dish made by simmering seafood, seaweed (such as kombu or nori), or sometimes meat in soy sauce, mirin, and sugar until the flavours concentrate. Originating in the Edo period, it was designed to be long-lasting and intensely flavourful. Think of it as an “umami bomb” meant to elevate plain white rice.
You will commonly find tsukudani:
• Inside onigiri (rice balls)
• As a bento box side
• Served alongside freshly steamed rice
Its sweet-salty depth makes even the simplest meal more satisfying.
Chef’s Recipe: Tea Leaf Chirimen Tsukudani (茶葉ちりめん)
This special recipe, taught by the Chikiriya Saryo chef, uses brewed tea leaves (茶殻 / chagara) combined with chirimen jako (tiny dried baby sardines) to create a nutritious, flavour-packed tsukudani.
Why it is brilliant: instead of discarding your used tea leaves, you transform them into a delicious side dish.
Pro Tip Before You Start
After brewing:
• 10 g dry tea leaves becomes about 34 g wet tea leaves
• That is roughly three times the original weight
Important: squeeze the tea leaves well before cooking to remove excess moisture.
Best tea to use: soft first-flush leaves (一番茶) for the most tender texture.
Ingredients (Serves about 2 to 3)
• 30 g chirimen jako
• 30 g brewed tea leaves, well squeezed
• 3 g white sesame seeds
• 10 cc soy sauce
Instructions
- Dry the tea leaves
In a frying pan, dry-roast the squeezed tea leaves to remove excess moisture. - Add the dried baby sardines and stir to combine.
- Season
Add white sesame seeds and soy sauce. - Finish
Stir-fry briefly until everything is well combined and fragrant. Serve and enjoy.
Final Thoughts
At its heart, tsukudani is about drawing out maximum flavour from simple ingredients. This tea leaf version goes one step further by transforming what would normally be discarded into something truly delicious. The earthy depth of the tea leaves, the savoury richness of chirimen, and the gentle nuttiness of sesame come together in a dish that is both humble and deeply satisfying.
It is a small, thoughtful way to reduce waste while embracing the spirit of Japanese home cooking.
Next time you brew your tea, give those leaves a second life and turn them into something delicious. 🍵
