This is a very happy surprise as there is not much else to harvest in mid February (negi, daikon). These fresh leafy greens are a great source of calcium, and a joy with a sesame dressing. The smallest leaves were delicious, raw.
Risa and Kirk over at Savory Japan Vegetable Recipes, has more.
Komatsuna no ohitashi (stir fried mustard spinach)
As I describe in the ingredients section on the vegetable page, komatsuna is even healthier than spinach. The slightly bitter flavor and crunchy stalks hold up well to stir frying. Use minimal oil to quickly stir fry washed and roughly chopped komatsuna with 1 clove of garlic, salt, and red pepper to taste. As the komastuna gets hot, splash with sake and cover the skillet. This serves to quickly steam it, and to finish cooking without adding more oil. At the very end, add a few drops of sesame oil for flavor and a nice aroma. In the photo, it is served on antique imari.
5 comments:
what a wonderful find!
Yes indeed, thanks for the comment. And I was reminded that my garten is a source of a lot of discoveries, indeed a wonderful find : )
Are you making any progress in February?
just some chard and some herbs, but nothing more. have a good week!
I had stir fried locally grown kotsumana in my lunch yesterday - along with onion, white mushrooms, garlic, ginger, and raw paprika. My first time trying it. A wonderful food.
How lucky you are to find it growing in your garden after you had given up on it. Nature is truly a wonderful teacher and provider.
Actually, this particular plant was from a variety of a Sendai crop - showing how important it is to keep farming traditional local veggies. I was really impressed how this one stayed genki at this time of the year. Super tasty too.
P, I like your recipe but you need to work on your J sp. ;)
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