Mustard Spinach Komatsuna

Komatsuna or Japanese mustard spinach is a leaf vegetable popular in Japan and Taiwan where it’s stir-fried, pickled, boiled, added to soups and used fresh in salads. Easy, fast growing and slow to bolt, the leaves develop a little heat as the plant matures.

CAN BE USED IN:

SALAD – STEAM – STIR FRY – SOUPS – PICKLE

SOWING DIRECTIONS

When
All seasons in a year round.
Where
In a prepared seed bed in a sunny position.
How Sow
Sow seed 5 mm (¼ in) deep, firm down gently and keep moist. Seedlings appear 7-14 days.
Care
Sow thinly in rows 30cm (12in) apart. Cover with 5mm (¼in) of fine soil. Firm gently and keep moist. Harvest: Pick baby leaves as required. Mature plants in 6-8 weeks.
Harvest
6 -8 weeks from sowing
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
6 -8 weeks from sowing
Soil type:
-fertile

Availability: In stock

$4.35

Korean Spinach Fritters

Ingredients

  • 250g fresh whole spinach, trimmed, washed, and drained
  • 1 onion, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 to 2 cups all purpose flour
  • 1/2 to 1 cup ice water
  • Pinch of salt
  • Oil for cooking
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • Toasted sesame seeds (optional)

Instructions

  1. Cut spinach about 4cm long and place in a large mixing bowl. Add the onion, spring onion, salt and 1 cup of flour into the bowl.
  2. Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer more chewy fritters.
  3. Heat 1 tablespoon of oil in a frying pan over medium-low heat. Place a spoonful of the mixture in the hot pan and fry for 3 minutes. Flip to the other side and continue to fry for another 3 minute. If your pan seems too dry, drizzle more oil as needed.
  4. Make dipping sauce by combining the soy sauce and lemon juice and toasted sesame seeds in a small mixing bowl.

  5. Serve the fritters hot with the dipping sauce.