Komatsuna with Tangy Dressing
Enjoy the crunch and flavor of this favorite Japanese side dish.
10min
13kcal
197mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Boil the mustard spinach in lightly salted (extra) water, remove and place into cold water. Squeeze out the moisture, cut off the roots and chop into 3 cm (1.2 in.) lengths.
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Mix (A) together well in a bowl to prepare the dressing, pour onto and mix throughout (1).
Cooking Basics
Greens - boiling in salt
Add salt to plenty of boiling water to achieve salt concentration of about 1 - 2%, then add in the greens from the roots. After boiling for about 20 seconds, remove into cold water.
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