Tatsoi is native to China and as it has been cultivated in Japan for centuries, it is considered an ancient green. Tatsoi tastes like a milder version of mustard greens and has a texture similar to bok choi. It’s low in calories yet high in minerals, vitamins, and health-promoting antioxidants. Its savoyed-shaped, almost seaweed green colored leaves are glossy with a buttery, tender and succulent texture. Tatsoi displays mild spinach-like flavors with sweet and nutty undertones.
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
From – Kalyn’s Printer Friendly Recipes adapted from Big Oven, who got it from the New York Times.)
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds)
- 2 Tbs soy sauce (I used Tamari)
- 1 Tbs rice vinegar (not seasoned)
- 1 tsp. grated ginger root
- 1 tsp. sugar or Splenda
- 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 (I used a salad spinner) 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. (I used the salad spinner again for the 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. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
Gingery Sauteed Tatsoi with Tofu Steaks
From Food Blogga
- 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.
TATSOI EGG BAKE
From Worden Farms
- 1 bunch tatsoi
- 6 eggs, beaten
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh basil, chopped
- 1 cup cheese (cheddar, mozzarella, feta, cottage cheese, or other cheese)
- 1/2 cup bread crumbs, or several slices of bread, cut into 1-inch pieces paprika
- Low-fat cheese and milk work fine here
- Mustard greens can be used along with tatsoi if desired
- Wash tatsoi and chop leaves
- Sauté until wilted and drain well
- Mix cheese, eggs, milk, salt, pepper, and fresh basil in a baking pan
- Distribute bread crumbs or bread pieces and tatsoi evenly throughout the egg mixture
- Top with paprika.
- Bake at 350 degrees for 30 minutes, or until baked through.
- Allow to stand for several minutes before cutting.
Grilled Halibut with Tatsoi and Spicy Thai Chiles
From Bon Appétit | June 2005
- 5 tablespoons sugar
- 5 tablespoons fish sauce
- 1/4 cup water
- 3 tablespoons fresh lime juice
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
- 1 small carrot, peeled, cut into matchstick-size strips
- 1 shallot, thinly sliced
- 3/4 pound tatsoi (about 12 cups packed)
- 3 tablespoons vegetable oil, divided
- 4 6- to 7-ounce halibut fillets
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Place cut-up carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well.
Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 Tbls oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi, sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 Tbls sauce. Serve, passing remaining sauce separately.
Brown Butter Pasta with Tatsoi
- Your pasta of choice, preferably curved or with ridges
- 1/2 stick unsalted butter
- Salt and pepper
- Leaves of 2 to 3 bunches of tatsoi, rinsed
- 1/2 cup chopped sage
- Freshly grated parmesan
- Lemon wedges, optional
- Cook pasta to al dente in salted water.
- When pasta almost done, melt butter in a skillet.
- Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.)
- When butter begins to brown, toss in pasta and mix to coat with butter.
- Salt and pepper to taste.
- Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes.
- Plate and serve immediately with grated parmesan and lemon wedges on the side