I've recently harvested a lot of komatsuna. Komatsuna is often called mustard spinach, but in reality it is in the same species as turnips. So this one tastes a lot different than many of the other Asian greens. And despite its name I find that it doesn't have a very intense mustard flavor. Though it can be eaten raw, I tend to like it cooked better. The most common way I cook it is just lightly steam it and the dress it with soy sauce and sesame seed oil.
But I had some Baby Bella mushrooms that needed to be eaten, so I decided to get a little more fancy. I sauteed the mushrooms in a little oil. Then added a chopped clove of garlic when the mushrooms were almost done. I don't like my garlic browned like is done in some recipes so I usually add it later to the dish than many do. But I do like it in the oil long enough to flavor it. Then I added the chopped komatsuna leaves and some sake and soy sauce, so the leaves could steam as they cooked. With an Asian green like bok choy I tend let the sweet flavors predominate. But with Komatsuna I like more of the umami flavors. So mushrooms make a great pairing.
And many of you may think I always cook from scratch. Well you would be wrong. I do most of the time. But sometimes I'm tired. Sometimes I don't have a lot of time to prepare. And sometimes I just want a fish stick. OK this is not really a fish stick but breaded cod. This dinner is courtesy of Trader Joe's. The cornbread was from their mix. I really ought to get a good cornbread recipe and quit buying a mix. It isn't like it is hard to make.
This is part of Thursday's Kitchen Cupboard hosted by Robin at The Gardener of Eden.