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

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

<Ingredients>

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


<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.