18 June 2013
asparagus with mustard dressing
The quite simple, but satisfying, salad from Shizuo Tsuji's Japanese Cooking: A Simple Art — "Asuparagasu Karashi-Ae." Blanched asparagus, mustard powder (and water), egg yolk and soy sauce.
This worked well with some turnip-garlic chive jeon, miso soup, brown rice, and nattō.