TOKYO BEKANA, MIZUNA & ASIAN GREENS RECIPES

Tokyo

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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

Instructions
 

DIRECTIONS

  • In a medium saucepan, pour coconut milk over chicken and bring to a simmer.
  • Poach chicken until it is cooked through, about 15 minutes.
  • Allow chicken to cool in poaching liquid. Remove chicken and shred.
  • Discard poaching liquid.
  • In a large bowl, combine chicken, shredded Tokyo bekana, scallions, carrots, basil and mint.
  • In a small bowl, combine vinegar, olive oil, soy sauce, ginger, honey, and sesame oil.
  • Pour over vegetables and chicken. Cover and refrigerate one hour.
  • When ready to serve, lay Tokyo bekana outer leaves on work surface.
  • Divide filling between the leaves and roll each leaf into a bundle.
  • Fill a pie plate with cold water.
  • Dip one rice paper wrapper into the water and let it soak until it just becomes pliable.
  • Lay rice paper wrapper on work surface and lay vegetable bundle in the centre.
  • Wrap up burrito style and set aside. Continue with remaining wrappers and vegetable bundles.
  • 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
  

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

Instructions
 

DIRECTIONS

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

Mizuna Salad

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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