Mitsuba (Japanese Parsley) Recipe

Mitsuba: A Japanese herb with a unique, slightly peppery flavor. Look for fresh, vibrant green leaves.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans. Adds depth of flavor to the dish.

Sesame oil: A fragrant oil made from toasted sesame seeds. Adds a nutty aroma and flavor.

When blanching mitsuba, ensure the water is at a rolling boil before adding the herb. This helps to preserve its vibrant green color and crisp texture. After blanching, immediately plunge the mitsuba into an ice bath to stop the cooking process and maintain its freshness.

• mitsuba - Substitute with flat-leaf parsley: Flat-leaf parsley has a similar fresh and slightly peppery flavor, making it a good alternative to mitsuba.

• mitsuba - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy taste, which can mimic the unique flavor profile of mitsuba.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, making them a good soy sauce substitute.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor that can serve as a good alternative to sesame oil.

• To store fresh mitsuba, wrap it in a damp paper towel and place it in a perforated plastic bag. Store it in the crisper drawer of your refrigerator. This will keep it fresh for up to 3-4 days.
• If you have already prepared the mitsuba recipe, transfer it to an airtight container. Store it in the refrigerator and consume within 2-3 days for the best flavor and texture.
• For longer storage, you can freeze mitsuba. First, blanch the mitsuba as per the recipe instructions. After blanching, immediately transfer it to an ice bath to stop the cooking process. Drain and pat dry thoroughly.
• Spread the blanched mitsuba on a baking sheet lined with parchment paper, ensuring the pieces are not touching each other. Place the baking sheet in the freezer for about 1-2 hours until the mitsuba is frozen solid.
• Once frozen, transfer the mitsuba to a freezer-safe bag or container. Label it with the date and store it in the freezer. Frozen mitsuba can be kept for up to 6 months.
• When ready to use, you can add the frozen mitsuba directly to soups, stews, or other hot dishes. If using in a salad or as a garnish, allow it to thaw in the refrigerator first.
• Avoid refreezing mitsuba once it has been thawed, as this can affect its texture and flavor.

• Microwave Method:

  1. Place the mitsuba in a microwave-safe dish.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-45 seconds.
  4. Stir and check if evenly heated; repeat if necessary.

• Stovetop Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Add a splash of water or broth to the pan.
  3. Add the mitsuba and stir gently.
  4. Heat for 1-2 minutes until warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the mitsuba in the basket.
  3. Cover and steam for 1-2 minutes.
  4. Check if heated evenly and serve immediately.

• Oven Method:

  1. Preheat the oven to 300°F (150°C).
  2. Spread the mitsuba on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 5-7 minutes, checking halfway through.

• Sous Vide Method:

  1. Place the mitsuba in a vacuum-sealed bag.
  2. Set the sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath for 10-15 minutes.
  4. Remove and serve immediately.

• Pot: Used to bring water to a boil for blanching the mitsuba.

• Colander: Used to drain the blanched mitsuba.

• Bowl: Used to rinse the mitsuba under cold water.

• Knife: Used to chop the mitsuba after blanching.

• Cutting board: Surface for chopping the mitsuba.

• Mixing bowl: Used to mix the blanched and chopped mitsuba with soy sauce and sesame oil.

• Tongs: Used to handle the mitsuba while blanching and rinsing.

• Measuring spoons: Used to measure the soy sauce and sesame oil.

Prep ingredients ahead: Wash and chop the mitsuba in advance to save time during cooking.

Use a salad spinner: Quickly remove excess water from the mitsuba after blanching by using a salad spinner.

Measure condiments beforehand: Pre-measure the soy sauce and sesame oil so you can mix them in immediately after preparing the mitsuba.

Blanch in batches: If you have a large amount of mitsuba, blanch it in batches to ensure even cooking.

Use ice water: Prepare a bowl of ice water to quickly cool the mitsuba after blanching, saving time on rinsing.