Nanohana no karashi-ae / field mustard raab in karashi broth

Nanohana, field mustard, goes perfectly well with karashi mustard.
A dish for spring.

<Ingredients>

2 tbsp dashi (room temperature or colder)
1/2 tsp soy sauce
1/4 tsp karashi mustard
1 bunch nanohana field mustard
A small piece of nori seaweed (optional)


<Directions>
1.

Mix dashi, soy sauce and karashi mustard.
Taste, and adjust as necessary.








2.

Blanch nanohana.
Bring water to a brisk boil, add a pinch of salt, and add nanohana, root end first.

Add small leaves.










3.

When color changes (brightens), immediately remove from pot and soak in cold water to halt cooking.
Or, spread on a flat strainer, and fan to cool.






4.

When cool, squeeze out extra water, cut into 3 cm length, and mix with karashi broth.

This should be done within 10 minutes before serving.

Optionally, lightly toast nori seaweed over cooktop, tear into small pieces, and mix in immediately before serving.


<Notes>

• Both broth and nanohana should be cool before mixing.