Rape blossoms with mustard

 

[Ingredients (for 1 storage container)]

- 1 bunch rapeseed blossoms

- Salt to taste

<Seasonings>

- 1 teaspoon soy sauce

- 1 teaspoon white dashi

- 2cm tube mustard

[Directions]

1. Thinly slice off the base of the rapeseed blossoms and separate the leaves and stems.

2. Bring a pot of water and salt to a boil. Add the stems and boil for about 30 seconds, then add the leaves and boil for about 30 seconds, then transfer to cold water.

3. Drain in a colander, squeeze to remove excess water, cut into bite-sized pieces, and squeeze again to remove excess water.

4. Mix the <Seasonings> in a bowl, add the rapeseed blossoms, and toss to combine.