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


Tsuruna to enoki no karashijoyu-ae / New Zealand spinach and enoki mushrooms in Japanese mustard soy sauce dressing

One of Tom's favorite tsuruna dishes. The nostril-clearing punch of karashi mustard goes really well with the clingy texture and taste of New Zealand spinach.


150 g tsuruna New Zealand spinach
60 g enoki mushrooms

For karashijoyu mustard soy sauce dressing
1 tbsp dashi
1 1/2 tsp soy sauce
3/4  tsp karashi mustard
Approx. 1/2 tsp water (to mix with karashi; not in photo)


Add water to karashi, and mix well.
Add soy sauce, mix well.
Mix with dashi, and set aside.


Cut off root ends of enoki, cut in half, and separate lower parts into smaller sections.


Bring water to boil, and blanch tsuruna.
First put stem ends and hold under water for 10-15 seconds, then put leaf ends. 
When color brightens, immediately transfer to ice water to stop cooking.

Squeeze out excess water from tsuruna, and cut into 3-4cm.


In the same boiling water, put enoki, drain after 10-15 seconds, and let cool.


Squeeze out excess water from tsuruna once again, and put in a prep bowl.

When enoki cools (at least to room temperature), squeeze out excess water, add to tsuruna, and mix.


Immediately before serving, pour karashijoyu dressing, and mix well.

  • Tsuruna stems and leaves can be separated before blanching. When blanching, first add stems, then leaves after 10-15 seconds.
  • Karashi can be powerfully spicy and bring tears to your eyes. If unsure, use less than specified amount.

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