Mizuna Myoga Salad
Crisp, bright, and refreshing, this Mizuna Myoga Salad brings new flavor and texture to the dinner table. The homemade ponzu sesame dressing ties everything together. It‘s so lovely that I could eat this all season long.
Foto: Just One CookbookIngredients
- 5 oz mizuna (Japanese mustard green)
- 3 pieces myoga ginger
- 6 shiso leaves (perilla/ooba)
- 1 Tbsp toasted white sesame seeds
- 3 Tbsp ponzu
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
Steps
Gather all 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.
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.
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!
Loading comments...