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RECIPE

Nanohana Tossed in Wasabi, Nanohana Rice

Preparation Time:Approx. 10 Minutes(excluding the time to cook the rice)

A Connoisseur Speaks on Seasonal Vegetables Nanohana

Nanohana Tossed in Wasabi

INGREDIENTS (Serves Four People)

Nanohana 1 bunch (leaves and buds)
Dashi 50ml
Soy sauce 50ml
Mirin 50ml
A pinch of salt
Moderate amount of raw wasabi (or wasabi in a tube)

DIRECTIONS

1

Separate the nanohana into the buds, leaves, and stems. (Separate gently to keep the bitterness to a minimum.)

2

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.

3

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.

4

Once the boiled nanohana has cooled, mix in 1 tablespoon of soy sauce.

5

Add the wasabi to the seasoning sauce, then mix it with the nanohana.

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.

Nanohana Rice

「菜飯」完成写真

INGREDIENTS (Serves Four People)

Nanohana 1 bunch (the stem portion) coarsely chopped
White rice 2 go (300 grams)
Sesame oil 1 Tsp
Soy sauce 1 Tbsp
Dashi 2 Tbsps
A pinch of salt
1 slice of ginger chopped into fine strips
Moderate amount of sesame seeds

DIRECTIONS

1

Cook the white rice.

2

Add the sesame oil and ginger to a frying pan and saute until aromatic.

3

To (2), add the nanohana and seasonings and cook for a short while.

4

To the cooked rice, add (3) and mix in the sesame seeds.

Recipe courtesy of Satoru Uchida (Tsukiji Mikuriya Owner)

http://www.yasaijyuku.com/