Umami
Umami

Japanese Cookbook

Mizuna Myoga Salad

4 servings

porties

10 minutes

actieve tijd

10 minutes

totale tijd

Ingrediënten

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

Instructies

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!

Voedingswaarde

Portiegrootte

-

Calorieën

41 kcal

Totale vet

3 g

Verzadigd vet

1 g

Onverzadigd vet

-

Transvet

-

Cholesterol

-

Natrium

255 mg

Totale koolhydraten

3 g

Voedingsvezels

1 g

Totale suikers

1 g

Eiwit

2 g

4 servings

porties

10 minutes

actieve tijd

10 minutes

totale tijd
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