Komatsuna Japanese Mustard Greens with Sesame Dressing
Dressing foods in a sesame-based sauce is one of the basics of Japanese cooking. Freshly ground sesame makes all the difference.
Photographed by Osamu Enomoto
Ingredients (Serves 2)
- 2/3 bunch komatsuna Japanese mustard greens (200 g)
- 1 1/2 tbsp white sesameNote
Either whole or ground.
- 1/2-1 tbsp dashi
- 3/4 tbsp soy sauce
- 1 tsp sugar
Wash the komatsuna and drain lightly. Cut off the roots and cut into 4 cm lengths. Put in a heat-resistant bowl and cover with plastic wrap. Microwave (600 W) for 3 1/2-4 minutes. Rinse under running water till cool and drain.
Pour the white sesame into a suribachi grinding bowl and, without covering, microwave for about 1 minute and 20 seconds. Grind while hot, add [A] and combine. Add the komatsuna and mix thoroughly.
After adding [A], grind thoroughly to blend the sugar.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.