Mizuna in Korean Dressing

13 Mar

This is a lightly cooked ‘salad’ of mizuna greens in a tasty dressing. There are many examples of this kind of dish in Japanese and Korean cooking usually served in small quantities at room temperature. Mizuna can start to taste peppery in hot weather and this salad is a great vehicle for it when it does. The mustardy mizuna is balanced by the sweet heat of garlic, the salty soy and nutty sesame. Serve as a side dish or with other small dishes.
Serves 2

  • 1/2 a colander of mizuna Greens
  • 2 tsp Japanese soy sauce
  • 2 tsp sesame oil
  • 1 clove garlic
  • 2tsp sesame seeds

Boil the mizuna in a roomy pan until it turns bright green and is just tender, drain. Meanwhile in a serving bowl mix the soy, oil and garlic together and set aside. Put the sesame seeds in a heavy frying pan and heat until they are toasted shaking the pan to make sure none of them burn. Take the mizuna and gently squeeze out any excess water you should have a sausage shape of green stuff lay it on a chopping board and slice it. Put the mizuna into the serving bowl and toss gently to cover in the sauce. Sprinkle with toasted sesame seeds and serve. Serve with Simmered Japanese Pumpkin and Gingered Crispy Beef
Variations This dish can be made with any delicate greens, spinach being the most common.
15/3/2007

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