Ginger-Infused Greens and Vegetables

Ginger-Infused Greens and Vegetables

This medley of simmered, steamed, and crunchy raw vegetables is brought together by the ginger-infused dressing. Leftovers are good for several days, if refrigerated.


  • 5 ¬ľ oz (150 g) edible shungiku [chrysanthemum greens]
  • 5 ¬ľ oz (150 g) bok choy
  • 5 ¬ľ oz (150 g) komatsuna [Japanese mustard greens] or mustard greens
  • 5 ¬ľ oz (150 g) spinach
  • 2 ‚ÖĒ oz (75 g) mitsuba
  • 4 ¬ĺ oz (135 g) Japanese eggplants (aubergines), peeled at intervals for a striped effect
  • 3 tablespoons soy sauce
  • 1 ¬Ĺ tablespoons mirin
  • 3 tablespoons grated fresh ginger
  • 5 ¬ľ oz (150 g) daikon (or other root vegetable such as turnip), scrubbed and cut into thin julienne


  1. Fill a large pot halfway with water and bring to a boil. Hold the greens with a large pair of tongs and dip the stems into the boiling water to cook for 30 seconds. Drop the greens into the water, push down, and cook for an additional 30 seconds. Drain and refresh in a colander under cold, running water until cool. Squeeze the greens of excess liquid, chop coarsely, and squeeze again.
  2. Set up a steamer and bring the water to a boil. Arrange the eggplant (aubergine) in the steamer basket, cover, and steam until soft, about 15 minutes. Tear or cut lengthwise into strips and halve crosswise.
  3. In a medium bowl, combine the soy sauce and mirin. Squeeze the grated ginger to express the juice into the bowl. Toss the greens, eggplant, and daikon in the dressing and serve in a rustic pottery bowl.

Excerpted from Japan: The Cookbook Copyright © 2018 by Nancy Singleton Hachisu. Used with permission of Phaidon.  All rights reserved.

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