Sesame Oil Water Dropwort Salad

Steps

How to make it

Prep 6 min · Cook 4 min

1. Rinse water dropwort (200 g) under running water, rub off root mud, trim tough stems, and cut into about 2-inch pieces. Peel garlic (2 cloves) and mince.
2. Toast white sesame (1 tsp) in a dry pan over low heat about 30 seconds until lightly golden and fragrant; set aside.
3. Bring a generous amount of salted water to a rolling boil in a pot. Blanch water dropwort about 40 seconds until deep green with crisp stems.
4. Drain immediately; for extra crunch, ice 10 seconds, drain again, and shake off excess water.
5. While still warm, toss in a large bowl with minced garlic, sesame oil (1 tbsp), and salt (1/4 tsp), lifting gently from below so oil coats evenly.
6. Plate and sprinkle toasted sesame on top. For bento, spread to cool before packing so condensation does not waterlog the greens.

Tips & storage

Make it easier

• Drain well for bento so oil does not leak.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; room temp or cold to eat.

Substitutions