Komatsuna pickled in wasabi

 

Ingredients

1 bag Komatsuna (see video for amount)

1/2 teaspoon salt

1/4 teaspoon sugar

1 tablespoon sesame oil

4-5 pinches toasted sesame seeds

Grated garlic (optional)

6cm or more tube of wasabi

How to cook

The roots of komatsuna may have some soil stuck in them, so cut off the base and wash it thoroughly.

Cut it into pieces about 1cm wide.

A. Add salt, sugar, sesame oil, toasted sesame seeds, and, if desired, about 0.5cm of grated garlic to a bowl and mix. Twist the toasted sesame seeds with your hands to bring out their aroma more.

Put the cut komatsuna into boiling water and turn it around once with chopsticks. Boil for about 30 seconds.

Immediately drain in a colander and leave for a few minutes. The residual heat will cook it further, so there's no need to cool it down with water or anything else.

Once the komatsuna has cooled enough to touch, squeeze out the water and put it in a bowl, add the wasabi and A  mix well.