Japanese Cookbook
Mizuna Myoga Salad
4 servings
porties10 minutes
actieve tijd10 minutes
totale tijdIngrediënten
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
porties10 minutes
actieve tijd10 minutes
totale tijd