About YUU日本語
Nanohana with Mustard Dressing (Karashi-ae)
Serves 2 · About 15 min
Quickly boiled nanohana (rapini) tossed with soy sauce and dashi mixed with Japanese mustard. A spring greens side dish.
① Cut the nanohana→② Boil in salted water→③ Cool in cold water and squeeze→④ Toss with mustard soy sauce
What to buy
Vegetables
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the nanohana
- Wash the nanohana
- On the cutting board, cut 1 cm off the hard ends of the stems
- Cut them in half and keep the stem halves and flower halves separate
How to tell it's doneThe stems and flowers are in 2 separate piles.
2
Boil in salted water
- Put about 1.5 L water in a pot, bring to a boil over high heat and add 2 tsp salt
- Save just 1 tbsp of the boiling water in a small bowl (you will use it in step 4)
- Add the stem halves first and boil for 30 sec
- Add the flower halves too and boil 1 min more
How to tell it's doneThe stems are bright green and bend a little when you pick them up with cooking chopsticks.
Be carefulIf you boil them too long, they lose their color and go limp. Time it.
3
Cool in cold water and squeeze out the water
- Drain the nanohana in a colander and put them right away into a bowl of water to cool
- When cool, line up the stem ends and squeeze lightly with both hands to get the water out
- On the cutting board, cut into 3–4 cm lengths and squeeze lightly once more
How to tell it's doneNo water drips when you squeeze.
Be carefulWhen pouring the water into the colander, keep your face away so the steam does not burn you.
4
Toss with mustard soy sauce
- Dissolve 1/4 tsp dashi granules in the 1 tbsp of boiling water you saved in step 2
- In a bowl, mix the dissolved dashi, 1 tbsp soy sauce and 1/2 tsp karashi (Japanese mustard paste)
- Add the nanohana, toss everything, and put in a dish
ReadyThe mustard is mixed in all over, with no lumps left. Keep in the fridge and finish by the next day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
WateryThey were not squeezed enough in step 3. Squeeze once more after cutting.
It's bitterNanohana is a little bitter by nature. If the stems are thick, boil them 30 sec longer.
The mustard is too hotAdd a little soy sauce to tone down the heat. Next time, use 1/4 tsp karashi.
The color is brownishThey boiled too long, or went into cold water too late. Put them in cold water right after boiling.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me