Choice and storage
Komatsuna may be harvested at any stage- from microgreens to flowering tops. Whereas younger, its leaves have a light taste and are ready very similar to spinach. Because the plant grows, the stems develop into harder, and taste grows stronger and warmer, and therefore, require an extended cooking time.
Out there, search for recent greens that includes crispy, darkish inexperienced leaves. Keep away from wilt, noticed, or discolored leaves.
At dwelling, maintain the leaves within the fridge quickly after shopping for as they wither quickly if stored at room temperature.
Though they are often saved for as much as 3 days in chilly storage, recent komatsuna greens must be used as quickly as attainable to get advantages.
Preparation and serving strategies
Komatsuna is a well-liked green-leafy vegetable within the Japanese food regimen. Recent leaves, flower buds, and stems are utilized in quite a lot of cuisines throughout East-Asia.
Earlier than cooking, wash the leaves completely in clear working water to take away sand/dust after which rinse in saline water for about half-hour to take away any insecticide residues. Trim away thick petioles and stems.
Listed here are some serving ideas:
Fried rice with eggs and Komatsuna. Courtesy: Kakei.R
Recent tender Japanese mustard-spinach greens are eaten uncooked both as a salad or loved juiced.
Put together easy fried rice with eggs and Japanese mustard spinach (小松菜の炒飯).
In Japan, mature komatsuna leaves are steam-cooked alone or combined with different greens reminiscent of spinach in ohitashi. Boiled greens seasoned with dried bonito flakes, sesame seeds, and soy sauce broth as a dressing to taste and to tame the pungent, peppery taste.
Use in dashi-soups mixing with hen, mushroom, and chopped inexperienced onions.
Komatsuna may be substituted for napa (Chinese language) cabbage for a extra extremely flavored model of kimchee.
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