Wednesday, May 1, 2013

Two Leafy Vegetable Dishes 青野菜料理二つ


A couple of dishes using leafy greens to accompany a Japanese-style meal. First one is komatsuna greens blanched quickly and then mixed with shio kouji, a fermented mix of rice and salt with a lot of umami.

This is a Japanese-Western hybrid or fusion dish of sorts - young kale in a sesame sauce. Remove the thicker parts of the stem from fresh, young, springtime kale, blanch briefly, then toss with a sauce made of ground toasted sesame seeds, sake, sugar, and soy sauce (called "goma ae"). Sprinkle some unground sesame seeds before serving. Kale cooked this way takes an almost un-kale like flavor.

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