Slice the nanohana into 3-4 cm pieces. Boil the stem for 2 minutes and the leaves for 1 minute in boiling saltwater. Soak them in cold water, then squeeze them to drain.
Combine and mix the Japanese mustard and mentsuyu. Add the nanohana and mix.
Sprinkle on some sesame seeds to serve.
Story Behind this Recipe
The nanohana were on sale. I cooked them with Japanese mustard dressing, since this dish goes amazingly well with cooked rice.
You only need Japanese mustard and mentsuyu for the seasoning - super easy! This contains a decent amount of Japanese mustard, so please adjust it if you're serving children. A great dish for a drinking appetizer or to pack in bentos!