Wash yurine and trim the base. Remove any black spots and steam the yurine petals for about 10 minutes or until soft. Set aside to cool.
Trim root ends of asparagus and cut into halves or thirds lengthwise.
Heat konbu dashi in a pan and add asparagus, soya sauce, sake and salt. Simmer for about 2–3 minutes or until tender.
Add yurine and gently stir in. Mix well and mash gently so that the simmering stock becomes a thick, starchy paste. Simmer for another 1–2 minutes.
Divide into 4 equal portions and serve.
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