Mizuna Myoga Salad

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 10 minutes

食材

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

步驟

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!

營養

• 卡路里: 41 kcal
• 總脂肪: 3 g
• 飽和脂肪: 1 g
• 鈉: 255 mg
• 總碳水化合物: 3 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 2 g