Japanese｜Spring｜Vegetables｜菜の花の白和え・つくし佃煮添え
Canola Flowers Tossed in Tofu Sauce with Braised Horsetail Shoots
Culinary Workshop - Culinary Art - 2012.Mar.
Ingredients
| 【Canola Flowers Shiraae】 | |
| Canola Flowers | About 10 stalks ... Trim tough stems and break into suitable lengths |
| Mikawa Irizake | As needed (white soy sauce can be used as a substitute) |
Shiraae Sauce
| Silken tofu | 100g ... Boil and drain water. |
| Sugar | Slightly more than 1 tsp |
| Soy sauce | 1/4 tsp |
| Salt | A pinch |
| 【Tsukushi Tsukudani】 | |
| Tsukushi (horsetail shoots) | 100g ... Remove husks, wash several times, and soak in water overnight |
Seasonings
| Soy sauce | 1 tbsp |
| Sugar | 1 tsp |
| Sake | 1 tbsp |
| Mirin | A little |
| Sesame oil | 1/2 tsp |
Steps
【Canola Flowers Shiraae】
- Blanch canola flowers in salted boiling water briefly. Transfer to cold water, pat dry, and sprinkle with irizake.
- In a mortar, grind tofu, sugar, soy sauce, and salt until smooth.
- Mix drained canola flowers with ＜Shiraae Sauce＞.
【Tsukushi Tsukudani】
- Boil tsukushi in hot water for about 30 seconds. Drain and wash several times, then squeeze out excess water.
- Heat sesame oil in a pot, add tsukushi, and lightly stir-fry. Add soy sauce, sugar, and sake, then simmer over low heat for about 10 minutes.
- When the liquid is almost gone, add mirin and cook down.
- Serve canola flowers shiraae on a plate and garnish with tsukushi tsukudani.