Komatsuna Aemono
lemmuh
作り方
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1
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Before blanching, rinse the komatsuna well.
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2
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In a large pot, bring water to a boil, then add salt.
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3
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Add one bunch of komatsuna and blanch for 30-45 seconds.
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4
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Transfer cooked komatsuna to a colander.
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5
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Run cool water over the komatsuna until cool to the touch.
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6
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Use your hands to squeeze out extra moisture from komatsuna
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7
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Combine all the dressing ingredients in a large bowl.
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8
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Stir in a 2 inch long piece of chopped komatsuna w/ shallots
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Toss well until evenly combined with dressing.
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10
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Add toasted sesame seeds then toss once more.
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Serve.
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NOTE: Aemono is a Japanese side dish often made with →
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seasonal leafy greens, green beans and seafood. →
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Aemono refers to what kind of dressing it uses.
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コツ・ポイント
Avocado oil has good fat like olive oil does, so for this recipe I chose avocado oil, but you can go either way!
このレシピの生い立ち
Komatsuna is a seasonal vegetable during the summer, so I like to make this dish and change the seasoning for variety.
つくれぽ みんなのつくりましたフォトレポート
lemmuh
