Swiss Chard With Sesame Sauce

Introduce

Chef :

cookpad.japan

Swiss Chard With Sesame Sauce

I once saw Swiss chard used in a TV cooking show overseas a long time ago. I happened to find it at a supermarket in Tokyo and bought it on impulse, although I'd never eaten it. It said on the package that it wasn't bitter and was good for salad, but the first time I bought it, the stems were a bit thick, so I ended up blanching it and coating it with sesame sauce. I really liked the texture and I've been making it this way ever since.

Ingredient

1 bunch

Swiss chard

1 tbsp

Toasted sesame seeds

1 tsp

Soy sauce (dark)

1 tsp

Enzyme juice (kumquat) or 1/2 tsp sugar

Cooking instructions

* Step 1

Wash the Swiss chard well. If the stems are thick, cut slits in them lengthwise halfway up from the bottom.

* Step 2

Cut into 4 cm lengths.

* Step 3

Fill a pot with water about 2.5 cm deep, add the Swiss chard, cover with a lid and steam-boil it.

* Step 4

My mother taught me to boil it this way with a little water, rather than a lot.

* Step 5

It will cook in about 3 minutes. Drain in a colander and squeeze out the liquid when cool. The liquid will be bright red.

* Step 6

Put the toasted sesame seeds in a mortar and microwave for a short time to dry them.

* Step 7

Grind the sesame seeds, then add the soy sauce and enzyme juice.

* Step 8

Mix it well, so it's evenly combined.

* Step 9

Add the well squeezed Swiss chard, break it up and coat it with the sesame sauce.

* Step 10

When it's lightly coated, it's done.

* Step 11

Blending the sesame seeds and flavorings together well before mixing them with the vegetables results in a nicer finish and the vegetables don't look as wilted.

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