- Kyoto Mizuna greens
- 5 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons minced Garlic
- 2 teaspoons grated ginger root
- 2 teaspoons tamari
- 2 teaspoons sesame oil
In a small saucepan, combine the rice wine vinegar with the sugar and simmer for about one minute to reduce it by half. Add the Garlic, ginger root, tamari and sesame oil and whisk to blend. Lightly steam Kyoto Mizuna. Arrange it on individual plates and delicately drizzle it with the savory-sweet dressing.