Chilled Sesame-Ginger Tatsoi
Ingredients
1⁄4 cup rice wine vinegar
4 dashes Sriracha
Black pepper, to taste
2 tablespoons sugar
Salt, to taste
2 tablespoons sesame oil
1 1⁄2 pounds tatsoi, washed and dried
1⁄3 cup soy sauce
1 tablespoon ginger, minced
Sesame seeds, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil. Add the tatsoi, blanch for I minute, drain, immediately plunge into ice water to stop the cooking process, and drain again.
2. In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and sriracha. Mix well, and season to taste with salt and pepper.
3. In a large bowl, combine the tatsoi and dressing, and mix well. Refrigerate until well chilled, garnish with sesame seeds and serve.
Comments
This recipe is from eCuisine.org and was delicious! Be careful with the sriracha if you’re not a lover of spicy foods, I think I might have used a smidgen too much for my liking, but all the other flavors were great. The last time I made Tatsoi we were a bit disappointed by the bitterness of the leaves. This recipe takes care of that nicely by blanching in salted water; there wasn’t even a trace of the bitterness we experience before. In a way, this reminded me a lot of seaweed salad that you get in Japanese restaurants.
Shown here with Soy-Ginger Salmon.
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