Soy Sauce-Mustard Dressing for Vegetables

 

Soy Sauce-Mustard Dressing

Karashi-joyu

1/2 cup dressing for a half pound of vegetables

page 92

For almost a year, I’ve overlooked this useful recipe. Because it’s not customary in Japanese cooking to drown vegetables in butter, I craved something simple to flavor them. I’d occasionally make up something similar. It turns out that this is a traditional dressing for all kinds of briefly cooked vegetables: broccoli, asparagus, bean sprouts, cabbage, leafy greens. . .

I cooked the broccoli in boiling water for 1 minute, shocked it in ice water, and drained. I tossed it with the dressing right before serving it—when Japanese mustard is exposed to air it quickly looses its potency. The reddish “salad” in the picture is cucumber kimchee from the little store on the corner. The dumplings are Ebi-no Age-shinjo.

• 1 1/2 teaspoons light-colored soy sauce (usukuchi shoyu)
• 1 Tablespoon mirin
• 1/2 cup dashi
• 1/4 teaspoon salt
• 1 teaspoon hot mustard paste (1 tsp mustard powder mixed with 1 tsp water)

Mix the above ingredients except the mustard in a small bowl or cup. Add the mustard a little at a time, stirring and tasting as you go. Cover until you’re ready to use it.

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Tags: Aemono, Japanese Cooking