Today’s simple little recipe is one I derived from a common Japanese way of dressing cold greens (notably spinach). The dressing in question is made by toasting sesame seeds then grinding them to a paste along with a little sugar and mirin, sake and soy sauce. The result is called ‘Spinach Gomae’ (if using Spinach) and, while I like the dressing generally, I also find that it can have a bit of a bitter after taste.
I decided to try something that resulted in the same sweet/sesame flavors, but avoided any bitterness and, accordingly settled on Hummus as a milder (if not very Japanese) base for the dressing. I also incorporated a little light miso for depth, and then included a rich Japanese Sesame oil for the proper sesame punch. For today’s dish, I am using Broccolini rather than spinach to make a nice little appetizer salad…
- 2 cups pre-blanched Broccolini, trimmed of thick stems;
- 3 Tbsp. Hummus;
- 1 tsp. Light (white) Miso;
- 1 tsp. Lemon Juice;
- 1 Tbsp. Dark Sesame Oil;
- 1 tsp. Sugar;
- 1 – 2 Tbsp. Mirin;
- Sesame Seeds for garnish.
Assembly is super simple … First, blend together all the ingredients except the Broccolini and sesame seeds and mix to a smooth paste. Allow this to sit for at least 20 minutes to allow the flavors to blend.
When you are ready, add the dressing to the Broccolini and mix. The idea here is not to drench, or drown the greens in the dressing, but rather just add enough to coat the pieces with sauce. Arrange the greens attractively on individual serving plates and sprinkle with sesame seeds for garnish. Serve…
A few days ago, I featured a recipe for Gamja Jorim, which is an example of a particular type of Korean Banchan (or side-dish) in which the main ingredients are simmered in a seasoned liquid medium. Today’s post involves another class of Banchan known collectively as ‘Namul’. A namul consists of seasoned vegetables (sometimes cooked, sometimes not) and for this recipe I will be using some of the Daikon greens grown by my wife this past summer. Other greens could be used, but this recipe is probably best suited to the coarser, more fibrous sorts… Continue reading “Banchan: Namul of Daikon Greens”
The following dish was inspired by a recipe I came across in one of my Chinese cookbooks in which slices of chicken breast are stir-fried with a variety of watercress in a light sauce of thickened chicken stock. As part of my wife’s summer green-house project, she interspersed some of her primary crops with fast-growing radishes (both white and red), and, when she needed to thin some of these out, I decided to use the greens to do a similar, but somewhat modified, version of the aforementioned original… Continue reading “Chicken stir-fried with Radish Greens”
I am something of a latecomer when it comes to using this particular vegetable. It wasn’t something that I ever recall being serve at home as a kid, and it is only within the last year or so that it has been appearing in our grocery stores with any frequency. Still, I have been remedying that situation over the last several months and, if you haven’t experienced this tasty green vegetable yet, you may wish to give it a try… Continue reading “Foodstuff: Kale”
There are dozens of varieties of Mustard greens used for culinary purposes. The descriptive appellation ‘greens’ is sometimes not entirely accurate, however, as the range of coloring varies from very pale light green to a deep purplish-red, with all sorts of simple and variegated gradations in between. The variety you see above is one of the Brassica juncea sub-types which, although it is actually native to China, is most commonly known as Japanese Giant Red Mustard. These plants, pictured here, were grown by my wife as part of her current greenhouse project… Continue reading “Foodstuff: Japanese Giant Red Mustard Greens”