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.

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