Kyo Hatakena Greens dressed in mustard

Kyo Hatakena Greens dressed in mustard

Kyo Hatakena, with its mild flavor and tender texture, is paired well with aromatic deep-fried tofu (abura-age) and Japanese mustard. This dish is a staple of Kyoto home cooking and is traditionally enjoyed during the Hatsuuma Festival at Inari shrines.

Ingredients (Serves 3)

• Kyo Hatakena … 1 bag
• Deep-fried tofu (abura-age)… 1/3 piece
• Salt … a pinch
• Mentsuyu (soup base) … 2 teaspoons (when diluted 2:1)
• Japanese mustard paste … 1/2 teaspoon
• Ground sesame … 1 tablespoon

Directions

1. (1) Bring a pot of water to boil. Blanch the Kyo Hatakena by dipping the stems for 20 seconds, then the leaves for another 20 seconds. Drain in a colander, cut into bite-sized pieces, and squeeze out the excess water.
2. (2) Sprinkle salt on the deep-fried tofu, grill or toast it until crisp, then cut into thin strips.
3. (3) Mix the mentsuyu soup base with the mustard paste and ground sesame, then toss with the Kyo Hatakena.

※Adjust the amount of mentsuyu soup base depending on the required dilution level.