Mustard greens have a soft texture that is suitable for a wilted or fresh salad. The flavor is strong with a spicy hint of horseradish, so they pair well with beef or fish, add zing as a stuffing for sushi, complement a rice bowl, or taste delicious on their own.
1-3 bunches of Osaka Purple Mustard Greens
1 tbs Toasted Sesame Oil
1 tbs Olive or Canola Oil
1 tbs Rice Vinegar
2 - 3 tsp Mirin Sweetened Sake
2 Tbs Sesame Seeds, white or black
Kosher Salt, to taste
Wash greens and dry with a salad spinner or absorbent towel. If desired, remove leaves from stems, discard stems and chop the leaves. If you like the added texture, keep the stems intact and chop all together. For a milder flavor, place the greens in a large mixing bowl. Add the sesame and olive oils and a pinch of kosher salt. Rub the oils into the leaves until they soften and turn dark green. Then add the vinegar and mirin and toss until evenly coated. For a crunchier salad with a bolder flavor, do not massage the leaves with oil; add the oils, vinegar and mirin at the same time, then stir until coated.
Place the sesame seeds in a dry skillet and warm over medium heat, keeping them in motion so they do not burn. Remove from heat when the sesame aroma blooms (about 2 minutes or so). Add the toasted seeds to the salad and toss. Season with Kosher salt to taste.