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


Tsuruna to hotate no karashisumiso-zoe / New Zealand spinach and scallops with mustard-vinegar-miso dressing

A great little dish for a meal or with sake. The pungent spiciness of karashi mustard packs a real punch. Tom’s current favorite dish.


Large handful tsuruna New Zealand spinach
4 sea scallops
Pinch salt (for blanching tsuruna; not in photo)

For karashisumiso dressing
1 tbsp miso
2 1/2 tsp rice vinegar
2 tsp sugar
2 tsp dashi
1 tsp karashi mustard


Mix karashi and dashi well.
Mix miso, rice vinegar, sugar and karashi-dashi mixture.

Microwave for 25-30 seconds, checking and stirring often.
Let cool.


Bring a full pot of water to boil, add pinch salt, and blanch tsuruna, stems first.

After one minute, remove from boiling water, and spread on a zaru strainer or plate to cool.  (Or put in ice water if in a hurry.)


When cool, squeeze out excess water, cut into 3-4 cm, squeeze out excess water again, and place in individual bowls.


Grill scallops until lightly brown.

Place next to tsuruna.


Pour karashisumiso over.

  • Heating karashisumiso ensures that ingredients blend well, but if in a hurry, this step can be skipped.
  • Karashisumiso can be prepared in advance and kept in the fridge.

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