Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Ingredients

• 1 adjustable-blade slicer (fitted with julienne blade) or a julienne peeler
• 10 teaspoons reduced-sodium soy sauce
• 1 suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder
• ¾ pound kohlrabi bulbs
• 2 teaspoons mirin (Japanese sweet rice wine)
• 1 tablespoon water
• ¹/₃ cup Japanese-style sesame seeds (not hulled)
• + 2 more ingredients
• • 2 teaspoons sugar
  • 2 ounces snow-pea shoots

Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with sli...

View full recipe at Epicurious