Spring meals

Boiled Komatsuna and Maitake mushrooms

Ingredients

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

Recipe

  1. Cut komatsuna in 3 – 4 cm size, divide Maitake mushrooms to the same size as komatsuna.
  2. Boil them.
  3. Put them into cold water, then drain them.
  4. 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)
  5. Add 3. to 4. and mix.
  6. Leave it about 10 min., then serve with yuzu (or ginger).