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3 Quick and Healthy Nanohana Recipes

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

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)

Equipment

  • 1 frying pan
  • 1 bowl

Method
 

How to prepare Nanohana
  1. 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.
  2. 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.
  3. transfer the Nanohana to an ice bath to stop the cooking. This keeps the color nice and vibrant.
  4. Once cooled, gently drain and squeeze out any excess moisture, carefully not to break up the fibers.
  5. Cut the stem part into two to make it easy to eat.
Ohitashi
  1. 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
  1. Mix 1/2 teaspoon yellow mustard and one tablespoon of soy sauce together and toss with the Nanohana.
Shio Konbu-ae
  1. Mix the Nanohana with some salty, savory shredded kombu.