4

185 gm komatsuna (Japanese

mustard greens; see note)

or English spinach

300 ml (1¼ cups) katsuobushi

dashi (see recipe opposite)

½ tbsp mirin

2 tbsp soy sauce

1 small carrot, scrubbed

and cut into 1cm x 4cm

rectangles

2 sasami (chicken

tenderloins; see note)

or 100gm skinless, boneless

chicken breast

30 gm gold sesame seeds (see

note) or white sesame seeds

1½ tbsp gold sesame oil

(see note) or sesame oil

Sesame-dressed greens and carrots

SERVES 4 // PREP 10 MINS // COOK 10 MINS

“This dish is quick to execute, so works well for lunch or a casual

evening meal,” says Singleton Hachisu. “Substitute spinach or mustard

greens if komatsuna (Japanese mustard greens) are not available.”

1 Bring a large saucepan of

salted water to the boil over high

heat. Lower the komatsuna stem

ends into the water (do not let

go) for a count of 10 seconds,

then submerge the greens in

the boiling water and cook for

30 seconds until just tender.

Drain and refresh under cold

running water or in an ice bath.

Drain well, pat dry and cut

crosswise into 2cm-3cm lengths.

2 Measure out 1½ tbsp dashi

into a small bowl and set

aside. Add remaining dashi to

a saucepan and add the mirin,

¼ tsp sea salt flakes and 1 tbsp

soy sauce. Bring to a simmer

over medium-high heat, drop

in the carrot, and simmer for

1 minute until just tender. Scoop

out with a small metal sieve and

discard the liquid.

3 Bring a large saucepan of

water to the boil. Place the

chicken tenders in a metal

sieve and dip into boiling water

for 2-3 minutes. (If using chicken

breast, dip in for 7 minutes.)

Shake of excess water, then

tear chicken into shreds.

4 Roast sesame seeds in small,

dry frying pan over medium

heat, shaking the pan and lifting

of the heat if needed to avoid

scorching, for 2-3 minutes

until fragrant. While still hot,

pound the seeds in a suribachi

(grinding bowl), with a mortar

and pestle, or whirl the seeds in

a spice grinder until mostly

broken down. Whisk in

remaining soy sauce, ¼ tsp

sea salt flakes and reserved

dashi. Once combined, whisk in

the sesame oil until emulsified.

5 Toss the komatsuna, carrot,

and chicken with the sesame

dressing to serve.

NoteKomatsuna is available

from select Japanese grocers.

Chicken tenderloins are

available from butchers and

select supermarkets. Gold

(unhulled) sesame seeds

are available from Herbie’s

Spices. Wadaman gold

sesame oil is available online.

Sesame-dressed

greens and carrots

136 GOURMET TRAVELLER