Tuesday, May 18, 2010
Tamago (Japanese sweet omelet) with mizuna in sesame oil and soba noodles.
Mizuna is a type of mustard green which originated in China, but is most commonly found in Japanese cuisine. Smaller leaves can be eaten raw, but large mizuna benefits from cooking, and - like other mustards - can stand up to braising or boiling. We boiled this mizuna until tender, chopped it fine, and then tossed it with some good sesame oil and soy sauce to taste.
Tamago (just the Japanese word for egg) may be well-known to you as a type of nigiri sushi, but it also does well on its own. We followed this recipe and it turned out delicious and light. Don't be intimidated if you don't have a "tamago pan" - we just used a standard frying pan.