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Tatsoi

Tatsoi is an Asian leafy green in the brassica family, closely related to bok choy and other mustard greens. It has dark green, spoon-shaped leaves that grow in a low, compact rosette, with tender stems and a crisp texture. Tatsoi has a mild, slightly sweet, earthy flavor with a subtle mustard-like or peppery note. Baby tatsoi is especially tender and delicate, making it well suited for salads, while mature tatsoi has sturdier leaves that hold up well to cooking.

ChoosingPreparationPairingMethods

Choose tatsoi with fresh, vibrant green leaves and crisp, firm stems. The leaves should appear full and tender, without wilting, yellowing, sliminess, or significant browning. Look for evenly colored leaves and avoid greens that appear excessively wet or damaged. Smaller leaves tend to be more tender and mild, while larger, more mature leaves may have a stronger flavor and sturdier texture.

Remove any wilted or damaged leaves and trim away the base or any tough stem ends. Rinse tatsoi thoroughly under cool running water, paying particular attention to the base and spaces between the leaves where dirt can collect. Dry the leaves well using a salad spinner or clean kitchen towels. Baby tatsoi can be left whole for salads, while mature leaves can be roughly chopped for sautés, stir-fries, soups, and other cooked dishes.

Tatsoi pairs well with ingredients that complement its mild, slightly sweet, and subtly mustard-like flavor. Garlic, ginger, scallions, sesame oil, soy sauce, miso, rice vinegar, and citrus are particularly good choices. It also works well with mushrooms, carrots, bell peppers, radishes, and other Asian vegetables. Proteins such as chicken, pork, beef, shrimp, salmon, tofu, and eggs can make tatsoi dishes more substantial. Sesame seeds, peanuts, cashews, and almonds add crunch, while ingredients such as apples, pears, and sweet chili sauces can provide sweetness that balances its mild peppery notes.

Sautéing: Heat a small amount of olive oil, vegetable oil, or sesame oil in a skillet over medium heat. Add garlic, shallots, ginger, or other aromatics, followed by the tatsoi. Cook for 2-4 minutes, tossing occasionally, until the leaves are wilted and the stems are tender. Season with salt, pepper, soy sauce, or lemon juice to taste.

Stir-Frying: Heat oil in a wok or large skillet over high heat and add garlic, ginger, or scallions. Add the tatsoi and stir-fry for 2-4 minutes, until the leaves are wilted and the stems are tender-crisp. Season with soy sauce, sesame oil, rice vinegar, or other desired seasonings.

Adding to Soups: Add tatsoi to soups, broths, noodle dishes, or stews during the final 2-4 minutes of cooking. The leaves will quickly soften while adding a mild, fresh flavor. This method works especially well with broths flavored with garlic, ginger, miso, soy sauce, or sesame.

Steaming: Place tatsoi in a steamer basket over simmering water and steam for 3-5 minutes, until the leaves are tender and the stems are lightly softened. Avoid overcooking to preserve its texture and mild flavor. Season with sesame oil, soy sauce, lemon juice, or a small amount of butter before serving.

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