Cooking Local: Okinawa Summer Salad

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CONTRIBUTED BY KELLY GILLOTTI

Okinawa Summer Salad l Okinawa Hai!

Well, it’s blazing hot here in Okinawa. Pair the heat with the high humidity and it’s like a never-ending sauna. Wahhh! My husband REALLY enjoys this weather, but it makes me a lot bit cranky. I’ve been looking for ways to keep cool and nothing beats a refreshing summer salad made with local ingredients.

I went to the Yui Marche Farmer’s Market in Ginowan and came back with produce to experiment with. I went for a simple salad with lots of flavor.

For the salad:

1 package of Mizuna (ミズナ)- a bitter, peppery green

Okinawa Summer Salad l Okinawa Hai!

1 medium Mooui (モーウイ) – Okinawan yellow cucumber

Okinawa Summer Salad l Okinawa Hai!1 Myoga (ミョガ)- sometimes called Japanese ginger

2-4 Shiso leaves (シソ)

Okinawa Summer Salad l Okinawa Hai!

Peel the yellow skin off the mooui and chop into bite-sized pieces. Cut off the roots from the mizuna then chop. Thinly dice the myoga and shiso, then mix these well with the mizuna and mooui.

Okinawa Summer Salad l Okinawa Hai!Ponzu-Sesame dressing:

1 tbsp sesame oil

2 tbsp sesame seed

1 tsp Okinawan brown sugar

1 tsp mirin (みりん)

3 tbsp ponzu sauce (ポンズ) this is readily available at Japanese grocery stores, but you can mix soy sauce and citrus if you don’t have ponzu

In a food processor or blender, add dressing ingredients and blend briefly to combine. Pour over salad and serve right away.

 

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