This year I grew Japanese kale, it seems to really enjoy our local growing conditions. The leaves are quite tender, and very good in a stir fry. The flavour of sesame seeds goes very well. The basic ingredients of the sesame sauce are sesame, soy sauce and a pinch of sugar. I have also added mange tout to the kale with great results. You can use sweet cooking sake instead of the sugar, if you have it.
The Japan Centre is an excellent place to find good quality ingredients and recipes. I haven’t quite sussed how to put a Japanese menu together, this is meant as a side-dish. I served it with ginger noodles. The Japan centre suggests serving with plain rice, or as a side-dish, or as part of a Bento lunch.
- 200g kale, sliced across the leaves, discarding any tough stems
- 2 tbsp sesame seeds, toasted and ground in a pestle and mortar
- 1 tbsp soy sauce
- 2 tbsp cooking sake or 2 tsp brown sugar and 1/2 tsp water
- Mix the toasted ground sesame seeds with the soy sauce and sake
- Put about 1cm water in a large pan with the kale, bring to the boil and simmer for around 5 minutes, stirring the kale to make sure it all cooks.
- Once the kale is cooked, drain, and mix with the sesame sauce.