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


Warabi no karashijoyu-bitashi / bracken marinated in Japanese mustard soy sauce

One of the simplest ways to enjoy freshly harvested prep-boiled warabi.


100 g warabi bracken (prep cooked; lower sections in photo)

For karashijoyu marinade
4 tbsp dashi
1 tbsp usukuchi soy sauce
1/2 tsp karashi mustard


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.


Cut warabi into 3-4 cm, and put in karashijoyu marinade.


Ready to eat after several hours.
Tastes best after 12+ hours.

  • 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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