Inspired by oshitashi, the Japanese dish of cold cooked spinach in a light soy vinaigrette, F&W’s Kay Chun blanches Tuscan kale, then quickly chills it and tosses it with a gingery soy dressing. Slideshow:  Great Japanese Recipes 

Kay Chun
January 2014

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Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice water. In a medium bowl, stir together the soy sauce, vinegar, ginger, garlic and sesame seeds. In a large pot of salted boiling water, blanch the kale until tender, about 3 minutes. Drain and cool the kale in the ice bath. Drain well and squeeze dry. Add the kale to the vinaigrette, toss to coat and season with salt.

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Make Ahead

The blanched and drained kale can be refrigerated overnight.

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