Broccolini Karashi-ae (Mustard Dressing)

Method6 steps · about 15 min

1. 1

   Step 1: Mix all three tablespoons prepared liquid dashi, three teaspoons ready-to-use karashi mustard paste and three teaspoons soy sauce in a large bowl. Stir until the mustard is completely dispersed with no lumps. This dressing has no oil.

   Uses 3 tbsp prepared liquid dashi stock · 3 tsp prepared karashi mustard paste · 3 tsp soy sauce

2. 2

   Step 2: Wash the broccolini (200 g) and trim any tough stem ends. Bring enough water to cover it to a boil in a large pot and add the pinch of salt. Add all the broccolini and boil for two to three minutes, until the stems are tender.

   Blanch broccolini until stems are tender · 3 minUses 200 g broccolini, washed and trimmed in step 2 · Enough water to boil the broccolini · 1 pinch salt for blanching water

3. 3

   Step 3: Drain the cooked broccolini, run it briefly under cold water to cool quickly, then drain again.

   Uses All boiled broccolini · Cold water for quick cooling

4. 4

   Step 4: Cut the cooled broccolini into pieces about 5 cm long. Gently squeeze out as much water as possible, then put all the cut greens in the bowl of prepared mustard dressing.

   Uses All prepared broccolini · All prepared dressing

5. 5

   Step 5: Mix gently until every piece of the cooked broccolini is evenly coated with the mustard dressing.

   Uses The complete greens-and-dressing bowl

6. 6

   Step 6: Divide the dressed broccolini between two salad plates, or six small bowls if serving as a starter. Serve with its sharp, brief karashi-mustard kick.

   Uses All dressed broccolini