Mizuna "Namul" Recipe

Sensei Farms had given me so much beautiful produce, and I made all sorts of dishes with them!

I was excited to work with Mizuna for the first time.  I know Mizuna is popular during New Year's (there was a shortage this year!), but I don't recall ever even trying it.

Thanks to Chef Brian at Na`au, I made this super easy Mizuna "Namul" that is really tasty as is, and makes a great complement for saimin.

I simply washed and dried the mizuna, cut them into 2" segments, and blanched them (I put them in a pot of boiling water for 10 seconds).  I then put the mizuna in an ice water bath, strained the mizuna, and squeezed out all the water.  

I then tossed the mizuna with 3 T shoyu, 2 T toasted sesame seeds, and 1/2 t sesame oil.  Let sit overnight, and enjoy as is or in your favorite saimin!

You can find Sensei Farms products at all Foodland Hawaii stores statewide, as well as at Palama Supermarket, Don Quijote Kaheka, Marukai Hawaii, Down to Earth Kaka`ako, and other local stores.