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Boiled Komatsuna (Japanese mustard spinach) and Maitake mushrooms

≪ingredients≫

Komatsuna, Maitake mushrooms, yuzu (Japanese citron), salt, soy sauce, sugar, sake, dashi stock

 

小松菜と舞茸のおひたし

≪recipe≫

  • 1. Cut komatsuna in 3 - 4 cm size, divide Maitake mushrooms to the same size as komatsuna.
  • Boil them.
  • Put them into cold water, then drain them.
  • Make the dressing by mixing a little bit of sugar (not too sweet), salt, soy sauce, sake and dashi stock (it is better to make it bit salty)
  • Add 3. to 4. and mix.
  • Leave it about 10 min., then serve with yuzu (or ginger).

 

 

 

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