【Karashi-ae Recipe】How to make NANOHANA, Canola Flower with Mustard Dresshing/VEGAN/Japanese辛子和えレシピ

#naomi_jp_cooking #recipe #karashi-ae #rapeseedsalad #mustarddressing
Today’s menu is Nanohana Karashi-ae, Rapeseed salad seasoned with Japanese hot mustard. Rapeseed flower is harbinger of Spring in Japan. We also enjoy this ingredients as Tempra or Goma-ae, but being dressed with hot mustard is staple for it. Karashi, Japanese hot & spicy mustard goes well with rapeseed's slight bitterness!
It’s super easy to make, but there is the tutorial of how to prepare before you cook rapeseed flower that is many Japanese also don’t know in this video, so I hope it’s useful for you!
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Ingredients (Served for 2)
　　　1 us cup =250cc 　
★be careful it’s NOT 200cc!!
1 tbs =15cc
　　 1 tsp =5cc
Ingredients ( serve for two people)
Rapeseed flower(Canola flower) ½ bunch /150g
Salt for boiling 1 tsp
(Dressing)
Japanese karashi, hot mustard 2.5 tsp/12cc
Dashi stock (kombu,Bonito stock or anything) 100cc
Mirin 1 tbsp
Sugar 1/3 tbsp
Soy sauce 1 tbsp

Direction
1. Wash a bunch of Rapeseed flower with running water gently.
2. Transfer to a bowl or pot filled with cold water to revive and crisp.
3. Make mustard dressing. Comine all ingredients.
4. Prepare salty boiled water and briefly boil the rapeseeds for about 1 minutes.
5. Drain the boiled rapeseeds on a sieve/tray to cool.
6. Add the rapeseeds into the dressing and toss well.
7. Keep in the fridge until serving.
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