Dau Miu Na Meshi
Recipe inspired by Na Meshi recipe in KANSHA, by Elizabeth Andoh
Makes 3 cups of rice
5 ounces dau miu
1/4 teaspoon salt
2 tablespoons toasted black or white sesame seeds
1 teaspoon coarse sea salt
1 teaspoon sugar
3 cups steamed white rice, freshly made and still warm
1. Dry the dau miu: Preheat the oven to 200 degrees Fahrenheit (or the lowest temperature setting your oven has). Line a baking sheet with aluminum foil or parchment paper. Rinse the dau miu.
2. Bring 2 quarts of water to a rolling boil in a large pot, add the salt, then quickly blanch the dau miu until the color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop the dau miu from continuing to cook. Drain and squeeze out any excess moisture.
3. Wrap the dau miu up in a kitchen towel (or paper towel) to blot up any additional moisture. Using a sharp knife, chop the dau miu coarsely, then finely mince it. Spread the minced greens out on the prepared baking sheet.
4. Place the baking sheet in the preheated oven and oven-dry the dau miu until they become dry and brittle. This will take anywhere from 20 minutes to 1 hour and a half, depending on how finely your greens are chopped. Remove the greens from the oven and let them cool slightly, then rub them between your hands to break up any clusters into finer pieces.
5. Make the furikake: Combine 1 tablespoon of the sesame seeds, and all of the salt and sugar and grind them together in a mortar and pestle. Add the dau miu and remaining 1 tablespoon of sesame seeds and lightly mix.
6. Set aside 1 or 2 tablespoons of the furikake to add to the steamed rice. Let the remainder cool completely, then store it in a tightly sealed glass jar in the refrigerator for up to 1 month.
7. Make the na meshi: Sprinkle the furikake over the hot rice, then use a rice paddle or spatula and gently fold the furikake into the rice, distributing it evenly. The heat and moisture of the rice will rehydrate the greens. Serve piping hot, or allow to cool to room temperature.