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tatsoi recipes

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Tatsoi is a Japanese green.  It has a bold nutrient rich flavor, similar to a kale.  But, it cooks quickly, more like a spinach.  You will sometimes see this green in mesclun mixes.  Tatsoi goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family (broccoli, Brussels sprouts, collards, etc.).

  1. BulletChilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

  2. BulletTatsoi in Mustard Dressing

  3. BulletMiso Broth with Tatsoi-Enoki Salad

  4. BulletGingery Sauteed Tat Soi with Tofu Steaks

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)

10-12 ounces Tatsoi leaves

sesame seeds, for garnish


2 T soy sauce

1 T rice vinegar

1 tsp. grated ginger root

1 tsp. sugar

1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)

fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minute, then drain immediately into colander and dump into bowl with ice water.

While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. Serve immediately.

Tatsoi in Mustard Dressing
from Covered Bridge Produce in Pennsylvania

The mustard dressing compliments the tangy taste of the tatsoi, while the dark leaves and white stalks contrast each other.

12 oz. washed and chopped tatsoi
2 medium scallions, or 1 spring onion
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1/4 tsp. salt
3 tbsp. olive oil

In a small bowl whisk together lemon juice, mustard, salt and oil. In a wide skillet or wok combine tatsoi and dressing and saute until leaves are tender but stalks are still crunchy. Add scallion or onion and toss. Arrange tatsoi on serving platter and drizzle with any remaining dressing from the pan.

Miso Broth with Tatsoi-Enoki Salad

1/4 cup yellow miso (shinshu-miso)

4 cups dashi, or stock

2 slices ginger

1/2 tablespoon wasabi powder (optional)

1 tablespoon rice wine vinegar

1/2 tablespoon soy sauce

2 tablespoons sliced scallions or spring onions, green part only

1/2 teaspoon sugar

1 package enoki mushrooms (I have seen these at Greenlife)

2 cups tatsoi leaves

1 block soft tofu, 1/4-inch slices

To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu.

Gingery Sauteed Tat Soi with Tofu Steaks

Serves 2 

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds

In a small bowl whisk all ingredients from soy sauce through cayenne pepper.

In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.

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