<Ingredients>
For karashijoyu marinade
4 tbsp dashi
1 tbsp usukuchi soy sauce
1/2 tsp karashi mustard
<Directions>
1.
To karashi, add a small amount of dashi (from dashi for marinade), and mix well.
Put remaining dashi in a container, and add usukuchi soy sauce and karashi mixture.
Mix well.
2.
Cut warabi into 3-4 cm, and put in karashijoyu marinade.
3.
Ready to eat after several hours.
Tastes best after 12+ hours.
<Notes>
- This is a strongly flavored dish and is intended to be eaten in small amounts.
- From the next day, the flavor of dashi comes through clearly.
- If in hurry, reduce the amount of dashi to 2 or 3 tbsp.
- If a slightly sweeter and softer note is desired, add 1 tsp mirin.
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