Komatsuna, which is referred to as Japanese spinach is rich in calcium and is very similar to spinach or bok choy. You can eat the leafy part fresh in salads or eat stems and all in stir-fries or in soups. It is especially popular to blanch cooking greens in Japan and serve as an appetizer or side dish.
Ingredients (serves 4)
*12-15 stems of komatsuna
* 1 Tbspn of white miso
*1 Tbspn of tahini
*2.5 Tbspns of cooking sake
Preparation (5 minutes)
1. Bring salted water to a boil and put in komatsuna. I normally do not cut it and try to put them in facing the same way. Leave it in until the water comes to a boil again. ( 60-90 seconds)
2. Strain the water and place greens under running water to take off heat. This way you can avoid the greens from over cooking and turning a yellow color.
3. Squeeze excess water out gently but firmly. You don’t want to ring it out. Cut the bunched greens into 2 inch pieces and place neatly on a plate.
4. Make the miso dressing. In a small bowl, mix the miso and tahini together and then add the cooking sake to the mixture in two or three parts. Use it more as a thinning agent than for flavor. Keep adding until you get a nice texture to put on the greens.
Enjoy as an appetizer or side dish!