Kyo-Mibu rapeseed blossoms and grilled shitake mushrooms

Kyo-Mibu rapeseed blossoms and grilled shitake mushrooms

Enjoy the fragrant shiitake mushroom and flavorful Kyo-mibu rapeseed blossom

Ingredients (for 4 people):

  • Kyo Mibu … 1 bunch (200 g)
  • Shiitake mushrooms … 8 slices
  • Firm tofu … 1/2 slice
  • Salt … Small amount
  • White sesame … 30ml

  • Dashi soup … 10ml
    Sugar … 25ml
    Light soy sauce … 10ml

How to make

  1. Cut the root of the Kyo Mibu and wash with water. Add salt to boiling water and cook the Kyo Mibu. Then, cool with cold water, dry and cut them to length of 2 ~ 3 cm.
  2. Cut the stems of the Shiitake mushrooms and lightly salt them. Then, grill (or toast) the mushrooms and thinly slice them.
  3. Put white sesame in a mortar and add the tofu in by hand, then grind the mixture.
  4. Place A in 3 and season well. Then, add 1 and 2 and mix well. Serve in a bowl.