Rape Flower Buds with Japanese Mustard Dressing

Nanohana karashiae

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Ingredients

  • 12 nanohana (rape flower buds), blanched and drained
  • Mixed Japanese mustard and Western mustard, as required

For the Stock

  • 150 ml ichiban dashi
  • 7 ml light soy sauce
  • Pinch salt

Method

  1. Bring the ingredients for the stock to the boil in a pan, then leave to cool. Soak the nanohana in the cool stock.
  2. Place the nanohana onto a serving dish. Dissolve the mixed mustard in the stock from (1) and dress the nanohana with it.

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