Crisp, bright, and refreshing, this Mizuna Myoga Salad brings new flavor and texture to the dinner table! The homemade sesame ponzu dressing ties everything all together. It's so lovely that I could eat this all season long. 

Mizuna Myoga Salad with Ponzu Sesame Dressing

INGREDIENTS

• 5 oz Mizuna (Japanese mustard green) (142 g)
• 3 Myoga ginger (17 g)
• 6 Shiso leaves (Ooba)

Sesame Ponzu Dressing

• 1 Tbsp toasted white sesame seeds
• 3 Tbsp ponzu
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil (roasted)

INSTRUCTIONS

1. Gather all the ingredients.

   

To Cut Ingredients

1. Discard the stem of the shiso and roll it up from the bottom (stem side) to tip. Cut it into julienned strips.

2. Discard the tough stem of the myoga and diagonally cut into thin slices.

3. Discard the bottom ends and cut the mizuna into 1.5 inches (4 cm).

To Make the Dressing

1. Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for texture.

2. In a small mason jar or bowl, combine ponzu, soy sauce, and sesame oil.

3. Add the ground sesame seeds and mix everything together.

To Assemble

1. In a large salad bowl, put mizuna, shiso, and myoga. Sprinkle sesame seeds, if you like. Shake the dressing, drizzle over the salad, and mix well before eating.

 

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