Japanese inspired greens—two ways

While in Kyoto, we took a bento box making workshop where we learned how to make the various components of a bento box. One of the dishes we made was spinach with dried seaweed called Hourensou no ohitashi. Everywhere we went, I loved how seasonal greens were simply dressed and added to every meal. Below is my version of the recipe I learned in the workshop, along with a recipe that I came up with this week (radish and wasabi mustard greens in a sesame garlic dressing). Use both or either for your homemade bento lunch or dinner. That’s what I’ve been doing!

Use these greens as sides for your bento box lunch!

Boiled Spinach with Seaweed

Ingredients:

1 bunch spinach

2 sheets of dried seaweed, cut into strips or torn to pieces

1 tablespoon sesame oil

1 tablespoon soy sauce or tamari

1 tablespoon oyster sauce (optional, but part of original recipe)

1 tablespoon white sesame seeds (optional)

1 tablespoon black sesame seeds (optional)

Method:

Wash the spinach thoroughly. Blanch the spinach in boiling water for about two minutes. Remove the spinach from the pan and set aside

Prepare the dressing by combining the sesame oil with the tamari, and the oyster sauce if using.

 Pat dry the spinach with a paper towel if it is too wet, and cut spinach into pieces.  Put the spinach into a bowl. Add the seaweed into the bowl along with the spinach, and then pour the dressing over. Use a fork or chopsticks to mix the dressing in with the spinach and seaweed. Sprinkle with sesame seeds and serve!

Radish and Wasabi Mustard Greens with Sesame Garlic

Ingredients:

1 bunch radishes, with their green tops

1 pack of wasabi mustard greens

Cooking oil (I used avocado)

Sesame Garlic dressing:

2 cloves of garlic, minced

2 tbsp sesame oil (I used toasted sesame oil)

2 tablespoons olive oil

1 tablespoon soy sauce or tamari

2 tablespoons brown rice vinegar

½ -1 tablespoon maple syrup

½ tablespoon runny tahini

Method:

Thoroughly wash the radishes and their green tops, cut the tops off of the radishes and chop them roughly. Cut the radishes in halves or quarters depending on how small or large they are.

Wash the mustard greens and roughly chop.

Heat about 1 tablespoon of oil in a pan and place the radishes in. Sauté the radishes in the pan for about two minutes and then place the greens into the pan. Cook for another two to three minutes until the greens begin to wilt. Turn off the heat and set the cooked radish and greens aside.

To make the dressing, place all dressing ingredients into a small bowl and whisk until smooth.

Place the greens and radishes into a bowl and then add the dressing and toss to coat. Serve as a side dish!