Description
I don’t know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I’m usually perfectly happy with this and a bowl of rice as a meal in itself, but when I’m forced to share, it pairs well with roasted chicken or just about any kind of pork.
Ingredients
- 1 tablespoon sesame seeds (Optional)
- 1 teaspoon Asian (toasted) sesame oil
- 6 cups washed and chopped mustard greens
- ΒΌ cup water
- 1 teaspoon minced garlic, or to taste
- 1 tablespoon soy sauce
- 2 teaspoons Japanese rice wine (mirin) vinegar
- 1 teaspoon sake (Optional)
- 1 teaspoon white sugar
Instructions
- Place the sesame seeds into a large skillet over medium heat
- and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise
- 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
- Place sesame oil in the hot skillet
- and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil
- and pour in water. With a spatula
- gently toss the greens until they are wilted and reduced in quantity
- about 2 minutes. Mix in garlic
- soy sauce
- rice wine vinegar
- sake
- and sugar.
- Bring the mixture to a boil
- stir until sugar has dissolved
- and cover the skillet. Reduce heat to a simmer
- and cook until the greens are tender
- 10 to 15 minutes. If a thicker sauce is desired
- remove greens with a slotted spoon
- and cook the liquid down to desired thickness; return greens to the skillet
- toss in the pan juices
- and sprinkle with toasted sesame seeds.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4