Japanese｜Seafood｜Spring｜Vegetables｜あさりと菜の花の海苔芥子和え
Clams and Canola Flowers Tossed with Nori and Mustard Dressing
Culinary Art Workshop - 2017.Mar.
Ingredients
| Clams | 100g |
| Canola Flowers | 10 stalks |
| Sheet Nori | 1-2 sheets ... Tear into large pieces. |
Seasonings
| Light Soy Sauce | 2 tbsp |
| Mirin | 1 tbsp |
| Canola Flower Boiling Water | 5 tbsp |
| Japanese Mustard | 5g |
| Sake (for Clams) | 1 tbsp |
| Salt (for Canola Flowers) | To taste |
Instructions
- Place the clams in a pot, sprinkle with sake, cover, and steam until the shells open. Remove the clam meat from the shells.
- Blanch the canola flowers in salted water, then transfer to cold water and squeeze out excess moisture. (Reserve the boiling water.)
- Mix the <Seasonings>. Soak half the canola flowers in half the seasoning mixture.
- Combine the clams, canola flowers, and nori gently, and drizzle with the remaining <Seasonings>.