Kale is easy to grow and has grown too well in my veggie garden. We can hardly keep up eating it. So I blanched a large bowlful of Kale leaves and made this ‘Ae-mono’ (Japanese style salad). ‘Goma-ae’ Sauce is usually made with Soy Sauce but I used Miso for this dish. It was a discovery for me that sweet Miso Sauce and Avocado are a delicious match.
300 to 400g Kale *Spinach is also nice for this dish
1 Avocado *cut into small pieces
2 tablespoons Toasted Sesame Seeds *ground
1 tablespoon White Miso
1 tablespoon Sugar
1 tablespoon Mirin
1 to 2 teaspoons Soy Sauce *depends on the saltiness of Miso
- Toast Sesame Seeds and grind until aromatic. Add Miso, Sugar, Mirin and Soy Sauce and mix well to make sauce.
- Trim centre stems from Kale, tear into small bite-size pieces.
- Cook Kale in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
- Mix with the sauce, add Avocado and combine well.