All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Keeru no kurumiae / kale in walnut dressing

Walnut neutralizes the bitterness of kale.


Half bunch kale
Tiny handful (25-30 g) walnuts
1 tbsp mirin and sake in combination (equal parts)
1 tsp soy sauce

Blanch kale.
Bring water to boil, add pinch of salt, and put kale from stem end. .

Cook 20-30 seconds after color brightens, and drain.

Cool on zaru or plate.


In the meantime, prepare dressing.
Blanch walnuts, and peel skin.

Put in mortar, and crush and grind with pestle halfway through.

Microwave mirin & sake for 10-20 seconds to get rid of alcohol, and add to walnut. Mix well.

Add soy sauce, 1/2 to 2/3 of specified amount at first. Taste, and add more if necessary.


Squeeze out extra water from kale.

Cut into 3-4 cm, and add to walnut dressing.

Mix well.

  • Kale does not need to be soaked in cold water after blanching.
  • Peeling walnut skin can be tedious but is a good simple task for meditation. You can always use store-bought walnut butter.
  • If dressing tastes too rich (too much walnut), add a small amount of tofu and mix well.

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