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


Arugura to mizuna no namuru / namul salad with arugula and mizuna

A combination of nutty arugula and slightly spicy mizuna, boosted by sesame oil and garlic.


Large handful (1/2 bunch) arugula
1/3-1/2 bunch mizuna
1/2 tsp sesame oil (not in photo)
1 clove garlic
1 tsp soy sauce
1 tsp toasted white sesame seeds


Grate garlic.


Blanch arugula and mizuna separately.
Boil water, add salt, and put arugula/mizuna. Once color changes, immediately remove from boiling water and put in ice water to stop further cooking.


Once cool, squeeze out extra water. Cut into 3-4 cm, as necessary (only mizuna here). Place in a bowl while fluffing up.

Add sesame oil, and mix well.

Add garlic and soy sauce, and mix well.

Add sesame seeds, crushing between fingers for a coarse grind. Mix well.

  • Above I used a small basket to blanch arugula leaves. A lightweight bamboo basket with low heat conductivity makes blanching small leaves easy, especially when you want to use the same boiling water for another item afterward.
  • Depending on the actual amount of vegetables used, 1 tsp soy sauce can taste quite strong. Until you get a sense of the proportion of vegetables and soy sauce, use less than the specified amount (1/2-2/3), and adjust after tasting.

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