Side dishes, prepared meals, snacks, and for the gaps in your bento! Easy, hassle-free and delicious "side dish" recipes

Hello. I am Ayumi Nakaganji, a chef.

As the temperature drops, winter vegetables become sweeter and more delicious.

This time, we will introduce two side dishes that are easy to make using winter vegetables and sesame.

Now that the New Year is over, it's time to get back into the rhythm of life. Please use it as a side dish for rice, for making food in advance, as a snack, or to fill the gaps in your lunch box.

1. "Sesame Mayonnaise Broccoli" - a rich, full-bodied flavor

When talking about delicious winter vegetables, broccoli is a must. It's one of my favorite vegetables. I keep it boiled and stored in the refrigerator so that I can eat it whenever I want, but I get a little tired of the taste when I use only soy sauce, ponzu sauce, or mayonnaise as a dressing.

This time, we used sesame paste to create a rich, full-bodied flavor.

Image: Ayumi Chuganji

Ingredients (for 2 people)
Broccoli・・・1/3 head (120g)
A. Mayonnaise...1 tablespoon
A Sesame paste (white)・・・1 tablespoon
A Soy sauce・・・1/2 tablespoon

<How to make>

(1) Divide the broccoli into small florets and boil them. Please refer to the article we introduced previously for a delicious way to boil it.Read the article here）。

(2) Place A in a container and mix thoroughly.

(3) Thoroughly drain (1) and, once cooled, mix with (2).

Sesame paste may have separated oil, so be sure to mix it well before using (be careful not to spill the oil). Cut the broccoli into smaller pieces so that the batter sticks to the broccoli more easily and it tastes delicious.

By the way, sesame paste is sold in various containers such as bottles, pouches, cans, etc. I used the delicious sesame paste that I received as a souvenir from a friend. Thank you.

Image: Ayumi Chuganji

Sesame paste is packed with a wealth of nutrients, including iron, zinc, and calcium (※1), so make good use of it. We also recommend mixing it with ponzu sauce or miso as a dressing.

2: A comforting Japanese side dish: spinach with black sesame sauce

Spinach becomes sweeter as the weather gets colder. "Gomae" made with white sesame is delicious, but using black sesame makes it even more fragrant.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Spinach...1/2 bag (about 80g after boiling and squeezing)
Chikuwa...1 piece
Sugar...1 teaspoon
Soy sauce・・・1/2 tablespoon
Black sesame seeds... 1 tablespoon

<How to make>

(1) Wash the spinach thoroughly and boil it. Cut the chikuwa into thin diagonal slices.

(2) Soak the spinach in (1) in cold water, lightly squeeze out the water, and cut it into bite-sized pieces. Rub in 1/2 teaspoon of soy sauce (as if lightly seasoning the spinach), and squeeze out all the liquid.

(3) Lightly roast the black sesame seeds in a frying pan, then place them in a mortar and pestle and grind until just the seeds are fully ground.

(4) Add the remaining soy sauce, sugar, spinach from (2), and chikuwa from (1) to (3) and mix.

You can adjust the sweetness to your liking by changing the amount of sugar. If you make the sesame sauce just before serving, it won't become watery and will be delicious.

Which part of spinach do you prefer, the stem or the leaves? I definitely prefer the stem. I also love the red part at the root, it's so sweet and tasty. I almost want to just collect and eat that part. Many people cut it off and boil it because it has soil in it, but the red part at the root contains polyphenols and other substances. Please also refer to the article I introduced previously on how to boil it deliciously (Read the article here), eat it all the way to the base!

Please try both recipes. (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)

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