25 minutes
A fresh and crisp romaine heart dish glazed with a savory-sweet ginger-sesame sauce.
Romaine Lettuce, leaves separated
0 oz
tablespoons
Fresh Ginger, minced
tablespoons
tablespoons
Shaoxing Wine
tablespoons
teaspoons
teaspoons
1. Blanch Romaine Lettuce
Bring a large pot of water to a boil. Once boiling, carefully add the separated romaine leaves. Blanch them for 30 seconds, then transfer to a bowl of ice water to stop the cooking process. Drain and dry thoroughly.
2. Cook Ginger
Heat a tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced fresh ginger and cook for about a minute until fragrant and golden.
3. Prepare Glaze
Into the saucepan with the ginger, add the soy sauce, Shaoxing wine, and sugar. Stir and bring to a quick boil, ensuring the sugar dissolves completely. Remove from heat and stir in the toasted sesame oil.
4. Combine and Serve
In a large bowl, gently fold the sauce through the dried romaine leaves, ensuring each leaf is evenly coated. Arrange on a serving plate, pouring any remaining sauce over the top. Serve immediately.
Glazed Chicken
Grilled Asparagus
Spicy Ginger-Sesame
Rice Bowl
Instead of romaine hearts, try using baby bok choy, endive, or radicchio for a different texture and flavor. Grilling or searing these greens can bring out a nice, slightly bitter contrast to the sweet and savory glaze.
Use fresh, crisp romaine hearts, high-quality sesame oil with a robust flavor, and freshly grated ginger for the best taste.
Add toasted sesame seeds and a final drizzle of sesame oil before serving, along with garnishes like green onions or togarashi.
The glaze should have a harmonious balance of sweet, salty, umami, and spicy. Adjust the ingredients to ensure the ginger is prominent but not overpowering.
Use a very hot grill or grill pan to char the romaine quickly without overcooking, creating a smoky flavor.
Apply the glaze after initially charring the romaine to prevent burning the sugars, then caramelize slightly on the grill.
Comments (0)