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