Mizuna Salad with Sesame
Ingredients
- 100 gKorean radish (finely julienned)
- 2 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tbspSesame oil
- 1 tspWhite sugar
- 1 tbspSesame seed (toasted)
- 1 pcnori seaweed (in thin strips)
- 200 gMizuna (washed and dried)
Method
Crispy serrated leaves coated in a glossy umami dressing. The nori shards add a sharp briny note that pops on the palate.
- 1
Wash the mizuna in ice-cold water to firm up the stems. Spin dry thoroughly. Cut the leaves into 5cm lengths so they are easy to grab with chopsticks.
- 2
Peel the Korean radish. Slice thinly using a mandoline, then cut into fine matchsticks. They should be translucent and crispy.
- 3
In a bowl, dissolve the sugar in rice vinegar and soy sauce. Emulsify by pouring the sesame oil in a thin stream while whisking to bind everything together.
- 4
Mix the mizuna and radish in a large bowl. Pour the dressing just before serving to keep the leaves from wilting. Sprinkle with sesame seeds and thin strips of nori seaweed.
Frequently asked questions
How do you get this dish right?
- Dry toast your sesame seeds in a pan until they start to pop, it doubles the flavor.
- Only dress the salad at the very last second: the salt in the soy sauce will draw moisture out of the mizuna and ruin the crunch.
How long does this dish keep?
Eat immediately. The dressing can be kept for 1 week in the fridge in a sealed jar.
