My first time eating Chijimisai
I bought the seeds from Baker Creek and finally got to try it tonight! I tried a recipe I found on Delish Kitchen and thought I’d share the method here. When I went back to look I had remembered the recipe completely wrong, but it was so delicious! So here’s what I did
After the greens are cleaned and cut into two-inch sections, sauté them in sesame oil with sliced ginger. Season with some Japanese noodle soup base and sprinkle with toasted sesame seeds.
That all came from one plant. A great cold weather plant.
Comments
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That looks good. Is it the texture of kale? Does it grow like other greens?
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It reminds me of bok choi.
What's in the Japanese noodle soup base, if you know?
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It’s more like bok choy. It grows in a basal rosette the same way.
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@LaurieLovesLearning Good question.
Ok, that is NOT healthy at all! Yuck! I know how to make the diluted products it is made for, but not how to make it straight. It is made to taste like dashi, soy sauce, and sugar. I bet I could try using instant dashi dissolved in a little water, soy sauce, and sugar. I’ll have to try that. Of course, dashi is made from bonito and konbu, so I wonder if I could get even closer to a version from scratch.
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So...I'm going to ask...what is in instant dashi?
I guess I analyze pre-made Asian foods, really anything on the shelf. Lol In our household, it is a necessity. I don't even use soy sauce. We use a from scratch no soy sauce that works well, is inexpensive and easy to make. I call it un-soy sauce. 😆 I can post the recipe if you'd like do you have a base to work with.
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That looks tasty and prolific!
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@LaurieLovesLearning real dashi is made with konbu and bonito flakes. I have it, but I cheat most of the time. I’m curious about your un-soy sauce. If it’s something I could make easily it might be a good recipe to have on hand for soy sauce emergencies!
I think I might die without soy sauce. I’ve bought incredibly expensive raw, organic, artisan bottles, but it’s hard to find where I live now.
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@Megan VenturellaHere you go!
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@LaurieLovesLearning is it the taste or growing habit that reminds you of bok choi?
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@annbeck62 I've never had it, but the second picture reminds me of bok choi.
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Wow, that looks like a prolific plant.
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Here’s a picture in-ground. I planted them about a foot apart.
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@Megan Venturella This looks very similar to some plant starts a friend gave me a few years ago. It did really well for me but all he could tell me was that is was some Asian greens that he got, no idea which variety lol. You can often harvest the leaves off the outside and let it continue to grow for several pickings. We tend to go through a lot of bok Choi around our house and are always looking for new varieties. I may have to add this one to my wish list. Thanks for sharing.
@LaurieLovesLearning Thanks for the Un-soy sauce recipe! I have been looking for an alternative to soy sauce without the wheat in it.
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@gardneto76 Thanks for the tip! I harvest lots of things by picking the outside leaves and I don’t know why it never occurred to me to do that with this particular green! I will try that.
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There are many interesting Asian green vegetables that are worth checking out. If you look at what's grown in Korea or Japan, conditions there are generally similar enough to most of North America and Europe to make them grow here too. (Southeast Asia is more tropical and less relevant to growers in temperate zones.)
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@Megan Venturella I love Baker's Creek they have so many interesting Asian greens and this is one of them I hope to start soon (I have a mini-greenhouse I start seeds in).
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@ Megan Venturella Thanks for posting! I am going to check out Baker's Creek---was unaware of it. Now if I could get my greens to look like yours!!
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