#35 Mustard-marinated rape blossoms

Part 35 Mustard-marinated rape blossoms

illustrated by Saki Shiokawa

Today we introduce a dish using seasonal vegetables. It ’s really nice to have marinated rape blossoms in a izakaya-style pub. The mustard flavor stimulates my head in a good way.

Ingredients (2 servings)

  1. 1 bunch rape blossoms, cut into bite size pieces
  2. 1.25 liters water (to boil rape blossoms)
  3. 1/4 tablespoon salt
  4. 2.5 g half package (1 package: 5g) dried bonito shavings
  5. 1 cup boiled rape blossoms supernatant
  6. 1/2 cup white soup stock
  7. 1/2 tablespoon mirin
  8. 1 teaspoon powdered mustard
  9. 1 teaspoon soy sauce

First rinse rape blossoms with water, then add them to a boiling water-containing pot.

The point is that the rape blossoms should not be boiled too much. After boiling lightly for about 1 minute, put the boiled rape blossoms in a drainer and wash them with water. Then, squeeze the rape blossoms by hand.

Cut the rape blossoms into pieces with an appropriate size.

After that, mix the boiled rape blossoms supernatant (1 cup), dried bonito shavings (half pack 2.5 g), white dashi soup stock (half a cup) and mirin (1/2 tablespoons) to make a soup stock in which the boiled rape blossoms are soaked. Then, immerse the rape blossoms.

Then, add powdered mustard (1 teaspoon) and water (1 teaspoon) and then mix it with soy sauce (1 teaspoon).

The rape blossoms soaked for about 10 minutes are marinated with this mustard sauce, and they are ready to serve!

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