Mizuna Goma-ae with Toasted Sesame Dressing
Aeroveg Mizuna barely blanched and tossed in a nutty toasted sesame dressing — the quiet Japanese side that makes the whole table feel considered.
Goma-ae is usually made with spinach, but Aeroveg Mizuna is the upgrade the dish has been waiting for. Its feathery leaves hold a gentle mustard-like bite that stands up to the rich sesame dressing instead of disappearing into it. Ten minutes of work, and it sits happily beside grilled fish, teriyaki chicken, or a simple bowl of rice.
Method
- Toast the sesame seeds. Dry-toast the seeds in a small pan over medium heat, shaking often, until golden and fragrant — about 3 minutes.
- Grind. Crush the warm seeds in a mortar and pestle (or pulse in a spice grinder) until mostly broken down but still a little coarse.
- Make the dressing. Stir the soy sauce, sugar, mirin, and sesame oil into the ground seeds until it forms a loose paste.
- Blanch the Mizuna. Drop the Aeroveg Mizuna into salted boiling water for just 20 seconds, then transfer straight into iced water.
- Squeeze. Drain and gently squeeze the leaves in small handfuls to remove as much water as possible — this keeps the dressing from going watery.
- Dress and serve. Cut the squeezed Mizuna into 4cm lengths, toss thoroughly with the sesame dressing, and serve at room temperature or chilled.
The 20-second blanch is not a suggestion — Aeroveg Mizuna is so tender that anything longer flattens its peppery character. In, out, into ice. That's the whole trick.