Mizuna Potato Salad
Ingredients(Servings: 2)
Directions
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Peel the potatoes, chop into bite-size chunks and place in water. Remove into a pot filled with water and turn on the heat. Once cooked through remove to a bowl and cool a bit.
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Thinly slice up the onion, place in water, drain and wipe away excess moisture. Cut the mustard greens into 4~5 cm (1.5~2 in.) lengths.
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Mix together (A), pour onto (1) and (2) and combine.
Cooking Basics
Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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