🍋【Recipe】Shincha-Infused Mushroom Lemon Marinade
Hello everyone 😊 This is Keko from the online team.
Today, I’d like to share a light and aromatic appetizer perfect for early autumn — a mushroom lemon marinade using leftover shincha tea leaves.
This dish is gentle yet deeply flavorful, combining the umami of roasted mushrooms with the refreshing citrus note of lemon, all brought together by the green fragrance of shincha tea leaves.
| 🍽 Ingredients (Serves 2–3) Maitake mushrooms … 1 pack Shimeji mushrooms … 1 pack King oyster mushroom (Eringi) … 1 medium-sized piece Olive oil … 1 tablespoon Salt … a pinch Lemon juice … 2 teaspoons or to taste Roasted seaweed (nori) … 1 full sheet, torn Shincha tea leaves (used, well-drained) … about 1 tablespoon Black pepper … to taste |
Instructions
1️⃣ Prepare the mushrooms
Remove the root ends of the maitake and shimeji, and break into small bite-sized clusters.
Slice the eringi thinly for even cooking.
2️⃣ Roast in the oven
Spread the mushrooms on aluminum foil, drizzle with olive oil, and sprinkle with salt.
Cover loosely with another sheet of foil and roast in a toaster oven for about 10–15 minutes.
※ Be sure to cover top and bottom to avoid over-browning.
3️⃣ Toss while hot
Place the freshly roasted mushrooms in a bowl, and while they’re still hot, add lemon juice.
Tear the nori into pieces and toss gently with the mushrooms.
4️⃣ Add the shincha leaves
Once the aroma rises, add the finely chopped, well-drained shincha tea leaves and mix softly.
The tea leaves should blend in gently, bringing a soft green finish to the dish.
Tips for Best Flavor
Use fresh tea leaves right after brewing to retain their bright aroma.
Drain tea leaves well to avoid watering down the flavor.
Adjust lemon juice to your taste, starting small.
Use freshly torn nori for a stronger fragrance and better texture contrast.
🍃 A New Way to Enjoy Japanese Tea
Who knew the leftover tea leaves after brewing could be such a flavorful star?
This dish reimagines tea not just as a drink, but as an ingredient — adding depth, aroma, and seasonal character to your table.
Perfect for an autumn evening meal, a wine pairing appetizer, or simply as a refreshing change in your usual home cooking.
Give it a try and experience “eating shincha” in a whole new way 🌿