All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Karifurawaa to burokkorii no karashibitashi / cauliflower and broccoli in light broth with karashi mustard

Steam-roasted cauliflower and broccoli marinated in karashi mustard-infused broth. Karashi's invigorating sharp spiciness compliments the soft flavor of cauliflower well.


Handful cauliflower
Handful broccoli (180 g cauliflower and broccoli in total in photo)

For karashibitashi marinade
200 cc dashi
1/2 tbsp usukuchi soy sauce
1 tbsp sake + mirin (equal parts)
1 tsp karashi mustard (powder)
1/4 tsp salt


Cut cauliflower and broccoli into bite-size pieces. 
Diagonally rangiri cut cauliflower and broccoli stems.


In a frying pan, place in a single layer, and cook without oil on medium to medium low heat until surface becomes partially brown.

When the surface of cauliflower and broccoli starts to brown, cover, and cook until vegetables become somewhat translucent and broccoli's green color brightens.


Meanwhile, microwave sake + mirin mixture for 10 seconds to get rid of alcohol.

Mix usukuchi soy sauce, sake, mirin and karashi in a container.

Add dashi and salt, and mix well. 
Set aside.


When vegetables are ready, transfer to marinade.

Ready to eat after 20-30 minutes.

  • Cook vegetables to desired softness. Steam roasting is an easy to way to keep vegetables crunchy and concentrate their flavor. If a much softer texture is desired, microwave or steam. If you microwave or steam, make sure vegetables do not get soggy.
  • Stems of cauliflower and broccoli are equally tasty. Broccoli stems have a thick fibrous skin. Remove a fair amount of skin (darker part when looking at cross-section), and use the paler inner part, which is juicy and crispy.

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