Mizuna Myoga Salad

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 10 minutes

재료

5 oz mizuna (Japanese mustard green)

3 pieces myoga ginger (0.6 oz, 17 g; you can substitute a small amount of ginger, preferably mild-flavored young ginger) 0.6 17

6 shiso leaves (perilla/ooba)

1 Tbsp toasted white sesame seeds

3 Tbsp ponzu

1 Tbsp soy sauce

1 Tbsp toasted sesame oil

방향

Gather all the ingredients.

To Cut the Ingredients

Cut off and discard the stems of 6 shiso leaves (perilla/ooba) and roll them up from the stem end to the leaf tip. Cut it into julienned strips.

Discard the tough stems of 3 pieces myoga ginger and diagonally cut into thin slices.

Discard the bottom ends of 5 oz mizuna (Japanese mustard green). Cut the mizuna into 1½-inch (4-cm) lengths.

To Make the Dressing

Grind 1 Tbsp toasted white sesame seeds with a mortar and pestle. Leave some sesame seeds unground for texture.

In a small mason jar or bowl, combine 3 Tbsp ponzu, 1 Tbsp soy sauce and 1 Tbsp toasted sesame oil.

Add the ground sesame seeds and mix everything together.

To Assemble

In a large salad bowl, put the mizuna, shiso, and myoga. Sprinkle with some sesame seeds, if you‘d like. Shake the dressing, drizzle it over the salad, and toss well. Enjoy!

영양 정보

• 칼로리: 41 kcal
• 지방 전체: 3 g
• 포화 지방: 1 g
• 나트륨: 255 mg
• 탄수화물 전체: 3 g
• 식이섬유: 1 g
• 총 당류: 1 g
• 단백질: 2 g