Seasonal Recipes

Japanese Greens


2 tbsp neutral-tasting oil - try grape seed, rice bran or sunflower oil
1 large bunch of Tuscan kale - trimmed and cut into thin ribbons
2 tsp shoyu or tamari
1 tbsp mirin
Toasted sesame oil
1 tbsp of hachimi togarashi (available from any quality japanese mart - try miracle mart in world square or maruyu mart in kent street, sydney cbd)

Heat oil in a wok or frying pan, over medium heat then add kale, stir and toss. Add in one or two splashes of water as you cook. Once the vegetables begin to turn bright green, add in shoyu and mirin. Continue to cook until the kale ribbons are just cooked and tender-crisp – about a minute or two. Swirl in one or two dashes of toasted sesame oil, and then turn the heat off. Dish out into your serving bowl. Top with a sprinkle of hachimi togarashi and gently mix in with the kale.