Mizuna Potato Nimono – Sybaritica

This Mizuna Potato Nimono features morsels of potato paired with peppery Mizuma leaves, and simmered in a delicate broth of Dashi, Mirin and Soy Sauce

• 1 lb Potato cut into small chunks
• 1 handful Mizuna
• 1 cup Dashi
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Mirin
• ½ tsp Salt
• 1 Tsp. Sugar

• Blanch the Mizuna in boiling salted water for about 5 or 10 seconds and then plunge quickly into cold water to arrest the cooking process.
• When cool, remove the leaves from the cold water, squeeze to remove as much water as possible, then chop coarsely.
• Combine the Dashi, Mirin, Soy Sauce, Salt and Sugar in a suitable pot and bring it to a boil.
• Add the chunks of potato and turn the heat down to a gentle simmer. Continue to cook the potato for 15 or 20 minutes until the potato is soft and the broth is mostly absorbed or evaporated.
• Add the Mizuna and cook for a minute or so longer, stirring gently.
• Transfer the Potato and Mizuna to serving dishes, with any remaining broth spooned over top.
• Garnish as desired and serve immediately.