Crisp, bright, and refreshing, this Mizuna Myoga Salad brings new flavor and texture to the dinner table! The homemade sesame ponzu dressing ties everything all together. It's so lovely that I could eat this all season long.
Discard the stem of the shiso and roll it up from the bottom (stem side) to tip. Cut it into julienned strips.
Discard the tough stem of the myoga and diagonally cut into thin slices.
Discard the bottom ends and cut the mizuna into 1.5 inches (4 cm).
To Make the Dressing
Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for texture.
In a small mason jar or bowl, combine ponzu, soy sauce, and sesame oil.
Add the ground sesame seeds and mix everything together.
In a large salad bowl, put mizuna, shiso, and myoga. Sprinkle sesame seeds, if you like. Shake the dressing, drizzle over the salad, and mix well before eating.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.