Savory Asian-Inspired Mustard Greens with Sesame Oil

Heat a large skillet over medium heat and add the sesame seeds, stirring constantly until they reach a golden brown color and produce a continuous crackling sound, approximately 1-2 minutes. Remove the seeds from the skillet immediately to halt the cooking process and set them aside.

Next, pour the sesame oil into the hot skillet and allow it to heat up until it starts to emit a faint smoke signal, this should happen relatively quickly. Add the mustard greens to the hot oil and gradually pour in water using a spatula, gently tossing the greens until they have wilted and reduced in quantity, around 2 minutes. Introduce garlic, soy sauce, rice wine vinegar, sake, and sugar into the mixture.

Bring the combined ingredients to a rolling boil, stirring until the sugar has fully dissolved and then cover the skillet. Lower the heat to a gentle simmer, allowing the mixture to cook until the greens are tender, typically 10-15 minutes. If a thicker sauce is desired, use a slotted spoon to remove the greens and cook down the liquid until it reaches the desired consistency; return the greens to the skillet, toss them in the pan juices, and sprinkle with toasted sesame seeds.