Having eaten this dish off of many a Japanese conveyor-belt, I’d never actually tried to re-create it. This was one of the simplest dishes I made on the Vegetarian Diploma at the incredible Demuth’s Vegetarian Cookery School late last year and I have guzzled on this as a main meal and as a healthy snack ever since. An excellent healthy-zen-vibes savoury snack with the most simple of ingredients makes such a tasty, fresh dish. You could use any veg or tofu for this dish, but the crunchy, bitter green works best with the nutty, sweet sticky dressing.
- 200g Seasonal green vegetables (kale, spinach, french beans, broccoli, flowering sprouts, cavalo nero, etc)
- 3 tbsp sesame seeds
- 1 tbsp shoyu
- 1 tbsp light brown sugar
- Use a Japanese suribachi, which is a traditional pestle and mortar. Alternatively a spice grinder or sturdy pestle and mortar could be used.
- Wash and cut your chosen vegetables into bite sized pieces.
- Steam or stir fry until cooked to taste (I like them as crunchy as can be) and cool down under running water.
- Drain excess water and leave to drip on kitchen paper.
- Roast the sesame seeds in a pan and until a golden colour, keep the heat low!
- Mash/grind all of the dressing ingredients until it becomes a paste.
- Mix shoyu and sugar well then add to prepared vegetables.
- If the paste is too hard to mix, add a little of the warm water that came from the steamed vegetables.
- It is very easy to burn sesame seeds, when you are roasting it always move the pan around on a low heat.
- Invest in a wee frying pan for spices (also great for little rice pancakes and perfectly round fried eggs!)
Vegan, can be gluten free using Tamari instead of Shoyu.