Tossed Kyo Hatakena with Plum and Dried Young Sardines
Last updated: 05/21
Category: Official Recipes
The tender and mild flavor of Kyo Hatakena pairs perfectly with plum-seasoned crispy dried young sardines. It also makes an excellent snack to enjoy with drinks.
Ingredients (Serves 3)
- Kyo Hatakena … 1 bunch (about 200 g)
- Chirimen-jako (dried young sardines) … 4 tablespoons (about 20 g)
- Pickled plum (ume) paste … 1/2 teaspoon
- Shio-kombu (salted dried kelp strips) … 2 tablespoons (about 10 g)
- Mirin … 1 teaspoon
- Vegetable oil … 1 teaspoon
- Salt … about 1 tablespoon (for boiling)
Directions
- (1) Bring a pot of water to boil, add salt, and blanch the Kyo Hatakena for about 30 seconds starting with the stems, then blanch the leaves for another 30 seconds.
- (2) Drain in a colander, squeeze out the excess water, and cut into bite-sized pieces.
- (3) Heat the oil in a pan and sauté the dried young sardines until crispy.
- (4) Combine the shio-kombu, ume paste, and mirin, then toss with the blanched Kyo Hatakena. Let it sit for about 10 minutes to allow the flavors to blend.
- (5) Arrange on a plate and top with the crispy sardines.
※It can also be topped with mayonnaise or nametake (seasoned enoki mushrooms) to taste.
