Steam-fry Kale with Shio-koji
Fukkura-san brings out the rich flavors of the kale
Tagine-style donabe, "Fukkura-san" (large)
3-4 as part of a multi-course meal
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, thinly-sliced
- 1 bunch (about 12 oz/ 360 g) kale, tough stems and center ribs removed and leaves coarsely torn into bite-size pieces
- 2 tablespoons water
- 1 1/2 teaspoons shio-koji (can substitute with 1/2 teaspoon sea salt)
- 1/4 teaspoon coarsely broken dry red pepper chile or red pepper flakes
- freshly ground black pepper
- Heat olive oil in the skillet of "Fukkura-san" over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
- Add the kale and gently toss in the oil. Pour in the water and cover with lid. Cook for 3 minutes or until the kale is crisp tender and most of the water is evaporated.
- Add the shio-koji, chile, and some black pepper and stir. Turn off the heat.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml