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3 Quick and Healthy Nanohana Recipes

Treasure of Japanese Spring
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Course Side Dish
Cuisine Japanese
Servings 2 people

Equipment

  • 1 frying pan
  • 1 bowl

Ingredients
  

  • 1 bunch Nanohana (Field Mustard)

Ohitashi

  • 2 tbs Dashi
  • 1 ts light soy sauce
  • Katsuobushi

Karashi-ae

  • ½ ts Karashi (Japanese yellow mustard or yellow mustard)
  • 1 tbs Regular soy sauce

Shio Kombu-ae

  • 1 tbs Shio Kombu (salted shredded kombu)

Instructions
 

How to prepare Nanohana

  • Cut off the stem ends and give the plant a good rinse under cold water to remove dirt. Then, let it soak in fresh water for about 10 minutes.
  • Bring a pan of water to a boil and add a teaspoon of salt. This helps lock in that beautiful green color. Grab the leaves and submerge the bottom half of the plant first, blanching for about a minute. Then dunk the whole thing in and cook for two more minutes until the stems are tender but still crisp.
  • transfer the Nanohana to an ice bath to stop the cooking. This keeps the color nice and vibrant.
  • Once cooled, gently drain and squeeze out any excess moisture, carefully not to break up the fibers.
  • Cut the stem part into two to make it easy to eat.

Ohitashi

  • Mix 2 tablespoons of Dashi and 1 teaspoon of light soy sauce. Pour it over then top with some bonito flakes for extra umami flavor.

Karashi-ae

  • Mix 1/2 teaspoon yellow mustard and one tablespoon of soy sauce together and toss with the Nanohana.

Shio Konbu-ae

  • Mix the Nanohana with some salty, savory shredded kombu.
Keyword field mustard, nanohana, spring detox