Burokkorii to ebi no karashizu-ae / broccoli and prawns in mustard vinegar dressing

Pungent karashi mustard accentuates the mild taste of broccoli and prawns. A good small side dish in cool seasons.

<Ingredients>

Small handful broccoli
4-5 prawns
Pinch salt
1-2 tbsp sake

For dressing
1/2 tbsp karashi mustard
1/2 tbsp water
1 tbsp rice vinegar
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil


<Directions>
1.

Skin broccoli stems, if any, and cut into 2-3 cm pieces.

Blanch broccoli with a pinch of salt, drain, and let cool.

2.

Devine and clean prawns with potato starch.
Sprinkle sake over prawns, and microwave without cover, until color turns pink. Frequently check and flip to ensure even cooking. Do not overcook.

Let cool. If prawns are too large, cut into a size that matches broccoli.

3.

Make dressing.
In a bowl, add ingredients for dressing in the order listed, and mix well each time another ingredient is added.

4.

Immediately before serving, mix broccoli, prawns and dressing.
Or, serve broccoli and prawns on plates or in bowls, and pour dressing immediately before eating.

<Notes>

• Do not overcook or keep prawns in water too long. It makes prawns hard and like rubber.
• Instead of microwaving prawns, they can be boiled. Boil water (enough to cover prawns), add sake, and quickly boil prawns on medium heat. When color change to pink, immediately remove from boiling water. 
• Make sure both broccoli and prawns are cool before adding dressing.
• Dressing is quite strong. Mixing with broccoli and prawns beforehand results in a salty marinated dish.