Have you ever tried Japanese mustard spinach (小松菜, Komatsuna)? It's a traditional Japanese vegetable and has thick leaves and firm stems. It's a kind of Brassica rape and the origin is white turnip.
The reason which the name has "mustard" is that it has a little bit of sharp-tasting. That's why I didn't like this vegetable so much when I was a little kid but now I love it! Even if you don't like sharp-tasting, you don't taste at all if you heat enough.
Not only taste good but also it has a lot of nice nutrition. Vitamin A, calcium, iron, potassium, fiber and more! Nutrition of Japanese mustard spinach are really similar to spinach's one but the amount is much bigger than spinach! Actually the amount of calcium is 5 times of spinach. How excellent it is!!
Unfortunately I have never had it since I came to Boston. But today I found it at a grocery store finally!! I would like to cook Japanese mustard spinach with shrimp which is my favorite food!!
- 1 pound of japanese mustard spinach
- 12 pieces of shrimps
- 1 Tbs of chopped garlic
- 1 Tbs of sesame oil
- 1 Tbs of chinese chicken soup stock
- 1 Tbs of potato starch (☆)
- 4 Tbs of water (☆)
1, Mix (☆) in a small cup. Peel shrimps.
2, Wash japanese mustard spinach and cut into 2 inches length
3, Put sesame oil in a pan and heat with low fire until quite hot.
4, When you smell garlic, add peeled shrimps to the pan and stir-fry until shrimps change color and add a little bit of salt
5, Add extra sesame oil and stems of Japanese mustard spinach and stir-fry well then add leave and stir-fry again
6, Add chinese chicken soup stock and add chinese chicken soup stock then stir-sry
7, Put out the fire and add (☆) then mix them very well
8, Turn on fire and stir-fry again until the sauce become thick and season the sauce with salt and pepper
The best season of Japanese mustard spinach is from autumn to winter. I hope to have a lot from now!!