RECIPE (March 2015)

Nanohana Tossed in Wasabi, Nanohana Rice

alarm About 10 minute

Nanohana Tossed in Wasabi, Nanohana Rice

Ingredients (Serves: 4)

Nanohana Tossed in Wasabi

Nanohana

1 bunch (leaves and buds)
Dashi

50ml
Soy sauce

50ml
Mirin

50ml
Salt

A pinch of
Moderate amount of raw wasabi (or wasabi in a tube)

Moderate amount of

Directions

Separate the nanohana into the buds, leaves, and stems. (Separate gently to keep the bitterness to a minimum.)
Place the nanohana in boiling water for 20 or so seconds and take it out as soon as it turns a bright green color. Let it cool.
Pour the soy sauce and mirin into a pot. Turn on heat, bring to a boil, then turn off the heat. Let it cool somewhat and add the dashi and a pinch of salt. This is the sauce used to season the nanohana.
Once the boiled nanohana has cooled, mix in 1 tablespoon of soy sauce.
Add the wasabi to the seasoning sauce, then mix it with the nanohana.

A useful tips

1.Separate the nanohana by hand, without using a knife. Nanohana reacts to metal, which causes it to produce too much bitterness. Separating by hand results in a better flavor. 2.After boiling the nanohana, let it cool naturally (not by soaking in cold water). Soaking in water causes a complicated flavor that creates richness in the taste to run out of the vegetable. Also allowing the vegetable to cool naturally helps it to better retain its bright green color. 3.Add a small amount of soy sauce to the vegetable before mixing with the sauce. This removes the wateriness and helps the sauce’s flavor to better soak into the vegetable.