Komatsuna & Inari Salad
Chef YuKei
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
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Ingredients
3 slices ginger
1 tablespoon salt, to season the boiling water
1 bunch komatsuna
1/2 tablespoon inari marinade, reserved
2 pieces inari, julienned
Sesame seeds for garnish
Directions
Over high heat, bring a small pot of water to a boil. Add salt and ginger. Stir until the salt is dissolved.
Prepare an ice bath in a small to medium bowl. Set aside.
Add the komatsuna to the boiling water, root ends first.
Blanch for 15 seconds until the komatsuna is vibrant green. Immediately remove the komatsuna and shock it in the ice water bath so that it stops cooking and keeps its vibrant green color.
Remove the komatsuna from the ice bath and gently squeeze out the water.
On a cutting board, cut off the root end and discard.
Cut the remaining komatsuna into quarters.
Transfer the komatsuna to a bowl or small platter.
Pour the inari marinade over the komatsuna for additional flavor.
Add the inari pieces over the komatsuna.
Sprinkle some sesame seeds over the salad.
Enjoy as a refreshing salad starter.