Nanohana with Mustard and Soy Sauce Dressing

Nanohana (rapeseed) is a popular spring ingredient in Japan.

Nanohana with Mustard and Soy Sauce Dressing
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Vegetables

Quick

35kcal

30minutes

Calorie count is per serving

Ingredients (Serves 2-3)

  • 1 bunch nanohana (200 g)
  • [A]

    • 1/2-1 tsp Japanese mustard
    • 1 tsp mirin
    • 1 tbsp soy sauce
  • 1/2 tsp salt

Directions

1

Cut the bases off the nanohana, then place in water for 10-20 min to crisp. Strain and separate the stems and leaves.

2

Bring 1.6-1.8 L of water to a boil and add 1/2 tsp of salt, then add the stems, then the leaves. Transfer to ice water, then squeeze out excess moisture. Cut into pieces 3-4 cm long and squeeze out excess moisture once again.

3

In a bowl, combine the ingredients for [A] in the order listed and mix together to dissolve. Add the cooked nanohana and toss to coat.