TOKYO BEKANA, MIZUNA & ASIAN GREENS RECIPES

Tokyo

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Ingredients Method Notes

Ingredients
  

INGREDIENTS
  • 1 can coconut milk 13.5 oz
  • 1 boneless skinless chicken breast (6 oz)
  • 1 head Tokyo Bekana bottom trimmed, shredded
  • 2 scallions thinly sliced
  • 4 carrots peeled and grated
  • 10 leaves basil cut into fine slivers
  • 10 leaves mint cut into fine slivers
  • 1 tbsp rice vinegar
  • 2 tsp olive oil
  • 2 tsp soy sauce
  • 1 tsp finely grated ginger
  • 1 tsp honey
  • 1 tsp toasted sesame seed oil
  • 10 rice paper wrappers
  • Peanut sauce or ponzu sauce for dipping

Method
 

DIRECTIONS
  1. In a medium saucepan, pour coconut milk over chicken and bring to a simmer.
  2. Poach chicken until it is cooked through, about 15 minutes.
  3. Allow chicken to cool in poaching liquid. Remove chicken and shred.
  4. Discard poaching liquid.
  5. In a large bowl, combine chicken, shredded Tokyo bekana, scallions, carrots, basil and mint.
  6. In a small bowl, combine vinegar, olive oil, soy sauce, ginger, honey, and sesame oil.
  7. Pour over vegetables and chicken. Cover and refrigerate one hour.
  8. When ready to serve, lay Tokyo bekana outer leaves on work surface.
  9. Divide filling between the leaves and roll each leaf into a bundle.
  10. Fill a pie plate with cold water.
  11. Dip one rice paper wrapper into the water and let it soak until it just becomes pliable.
  12. Lay rice paper wrapper on work surface and lay vegetable bundle in the centre.
  13. Wrap up burrito style and set aside. Continue with remaining wrappers and vegetable bundles.
  14. Serve immediately with your favourite dipping sauce such as peanut sauce or ponzu.

Notes

Makes: 10

PEAR AND MIZUNA SALAD

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Ingredients Method

Ingredients
  

INGREDIENTS
  • ⅓ cup red onion cut into thin slivers
  • 2 tablespoons seasoned rice vinegar
  • 2 qts. loosely packed small tender greens, such as baby red or green mustard, radish leaves, red or green mizuna, and/or tops of edible chrysanthemum
  • ½ Asian pear cut into slim wedges
  • 1 tablespoon canola oil
  • 2 teaspoons soy sauce
  • 2 ½ tablespoons toasted sesame seeds
  • 1 firm-ripe avocado halved and pitted, then sliced crosswise

Method
 

DIRECTIONS
  1. In a small bowl, combine onion and vinegar.
  2. Chill at least 15 minutes or up to several hours.
  3. Put greens and pear in a large salad bowl.
  4. Stir oil and soy sauce into onion mixture, then gently toss with salad to coat.
  5. Sprinkle sesame seeds and avocado on top and toss gently just to combine.
  6. Serve immediately.

Mizuna Salad

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Ingredients Notes

Ingredients
  

Ingredients
  • 5 oz mizuna can also add arugula & cress
  • Few leaves of basil optional
  • Wash and slice stems, roughly chop greens
For dressing, mix
  • 1 Tsp-1TBS grated ginger
  • 3 tbsp ponzu
  • 1 tbsp soy sauce
  • 1 tbsp toasted white sesame seeds ground in mortar (or coffee grinder)
  • 1 tbsp roasted sesame oil
  • Drizzle over.

Notes

Serves 4