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Sautéed Kale and Shirasu

Kale is one of the vegetables that I have been trying to eat more since it has a higher vitamin and mineral content compared to spinach, which has always been my favorite vegetable since I was really young, probably partly due to Popeye. To be honest, I think it is going to be harder to feed children kale rather than spinach since kale has that slight bitterness, but most grownups should have no trouble with it, unless this is your first foray into bitter vegetables.

Ingredients for Sautéed Kale and Shirasu
Ingredients for Sautéed Kale and Shirasu

Anyway, today I have a really simple recipe to sauté baby kale (you can use regular kale to, just chop it up into smaller pieces) and dried shirasu (dried baby anchovies). Most Asian markets have one or two frozen isles with all sort of dried seafood, such as dried baby anchovies, dried baby shrimps, dried salted fish, dried scallops, dried cuttlefish, etc. If you cannot find dried shirasu, just skip and increase the amount of toasted sesame seeds, the end results should still be delicious.

Sautéed Kale and Shirasu
Sautéed Kale and Shirasu

Sautéed Kale and Shirasu

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serves: 4

Print Recipe


  • 3 tablespoon sesame oil
  • 250 gram baby kale (regular kale is okay too, but chop it up into smaller pieces)
  • 20 gram dried shirasu (Japanese baby anchovies), wash under running water and drained
  • 1 tablespoon soy sauce
  • 2 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame seeds


  1. Heat sesame oil in a wok/frying pan on medium high heat. Sauté baby kale until it the color starts to change.
  2. Add dried shirasu, along with soy sauce, sake, and mirin. Mix well, and cook until the liquid is slightly reduced.
  3. Add toasted sesame seeds, mix well. Turn off the heat. Transfer to a serving plate and serve with steamed white rice.
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Indonesian Kitchen

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