Japanese
VeganNanohana karashi-ae (rapeseed blossoms with mustard)
Bright spring greens blanched and dressed in hot mustard and soy
Nanohana, the budding shoots of the rapeseed plant, arrive in Japanese shops at the end of winter, and their little yellow-green flower heads are a sign that spring has come. That makes them a natural side dish for Hinamatsuri on 3 March, next to chirashizushi and clam soup. The greens are blanched just until tender, then dressed with Japanese karashi mustard loosened with soy sauce and kombu dashi: pleasantly bitter, nose-tinglingly hot and very fresh. Outside Japan, tenderstem broccoli or cime di rapa works almost as well. Chef's tip: dress the greens at the last minute, because the soy starts to dull the green colour within half an hour.
- Prep
- 5 min
- Cook
- 10 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 40 kcal
Ingredients
- 10 ½ oz nanohana (rapeseed shoots)or tenderstem broccoli or cime di rapa
- 1 tsp saltfor the blanching water
For the dressing
- 1 tsp karashi (Japanese hot mustard)or ½ tsp English mustard powder mixed with a little water
- 1 ½ tbsp soy sauce
- 2 tbsp kombu dashior water
- ½ tsp sugar
- 1 tsp toasted white sesame seeds (optional)
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Method
0/6 doneStep 1: Trim the dry ends from 10 ½ oz nanohana (rapeseed shoots) and stand the bunch in a bowl of cold water for 5 minutes so the stems perk up.
5 minStep 2: Bring a large pan of water to a rolling boil over a high heat and add 1 tsp salt. Hold the greens by their tops and dip the stems in for 30 seconds, then drop the whole bunch in for 1 minute more, until bright green and the stems bend but still have a slight snap.
2 minStep 3: Lift straight into a bowl of iced water and leave for 1 minute to set the colour.
1 minStep 4: Squeeze the greens firmly in your hands, then cut them into 4 cm lengths and squeeze again. Common mistake: skipping the squeeze. The water left in the stems dilutes the dressing until it tastes of nothing.
2 minStep 5: Whisk 1 tsp karashi (Japanese hot mustard), 1 ½ tbsp soy sauce, 2 tbsp kombu dashi and ½ tsp sugar in a bowl until the mustard has dissolved and the sugar is gone.
1 minStep 6: Toss the greens in the dressing just before serving, pile them up neatly in small bowls and scatter with 1 tsp toasted white sesame seeds.
1 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 4 g
- Carbs
- 5 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nanohana karashi-ae (rapeseed blossoms with mustard) take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar?
- Caster sugar, same amount.
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