Mizuna Potato Nimono
This Mizuna Potato Nimono features morsels of potato paired with peppery Mizuma leaves, and simmered in a delicate broth of Dashi, Mirin and Soy Sauce
Appetizer, Side Dish
Broth, Greens, Kakejiru, Mizuna, Potato, Simmered
cut into small chunks
Blanch the Mizuna in boiling salted water for about 5 or 10 seconds and then plunge quickly into cold water to arrest the cooking process.
When cool, remove the leaves from the cold water, squeeze to remove as much water as possible, then chop coarsely.
Combine the Dashi, Mirin, Soy Sauce, Salt and Sugar in a suitable pot and bring it to a boil.
Add the chunks of potato and turn the heat down to a gentle simmer. Continue to cook the potato for 15 or 20 minutes until the potato is soft and the broth is mostly absorbed or evaporated.
Add the Mizuna and cook for a minute or so longer, stirring gently.
Transfer the Potato and Mizuna to serving dishes, with any remaining broth spooned over top.
Garnish as desired and serve immediately.
Mizuna Potato Nimono https://sybaritica.me/mizuna-potato-nimono/