Ingredients

• 2 ounces snow-pea shoots, halved (2 cups)
• 3/4 pound trimmed kohlrabi bulbs
• 1/3 cup Japanese-style sesame seeds (not hulled), toasted
• 3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons mirin (Japanese sweet rice wine)
• 1 tablespoon water
• an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder

Instructions

1. 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.
2. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
3. Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)
4. Serve salad drizzled with some of dressing and serve remainder on the side.