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    Japanese Cookbook

    Mizuna Myoga Salad

    Salad
    Vegetarian
    ​

    4 servings

    porsjoner

    10 minutes

    aktiv tid

    10 minutes

    total tid
    Start matlaging

    Ingredienser

    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

    Fremgangsmåte

    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!

    Næringsinnhold

    Porsjonsstørrelse

    -

    Kalorier

    41 kcal

    Totalt fett

    3 g

    Mettet fett

    1 g

    Umettet fett

    -

    Transfett

    -

    Kolesterol

    -

    Natrium

    255 mg

    Totalt karbohydrater

    3 g

    Kostfiber

    1 g

    Totalt sukker

    1 g

    Protein

    2 g

    4 servings

    porsjoner

    10 minutes

    aktiv tid

    10 minutes

    total tid
    Start matlaging

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    Ingredienser

    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

    Fremgangsmåte

    1

    Gather all the ingredients.

    2

    To Cut the Ingredients

    3

    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.

    4

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

    5

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

    6

    To Make the Dressing

    7

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

    8

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

    9

    Add the ground sesame seeds and mix everything together.

    10

    To Assemble

    11

    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!