Sesame vinegared spring vegetable and wild plants
Edible wild plants like taranome, fuki, urui, kogomi and tsukushi are some of the first vegetables to burst forth in spring. Japanese people hope that by eating them they can absorb some of the season's useful vigor. Marinating the vegetables for a while makes their taste harmonize - a dish full of spring.
- 100g daikon radish
- 30g carrot
- 4 taranome
- 40g fuki
- 2 urui
- 2 kogomi (sprout of ostrich fern)
- 8 tsukushi (horse tail)
- Sesame vinegar (50g roasted sesame, 100cc dashi, 20g sugar, 25cc light soy sauce, 5cc vinegar) 3% salt solution pinch of salt pinch of saleratus dashi light soy sauce
Cut radish and carrot into thin rectangles. Marinate them in 3% salt water.
Blanch taranome, fuki, urui, kogomi and tsukushi in boiling water with a pinch of salt and saleratus. Soak them in cold water. Peel fuki.
Cut 2 into proper lengths. Marinate them in a mix of dashi and light soy sauce. (dashi: light soy sauce = 10:1)
In a mortar, finely grind sesame with a pestle, then add dashi and seasonings.
Lightly squeeze the moisture out of the vegetables (1 and 3) and mix with 4. Serve.
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