Cut 1 cm off of the end of the nanohana stems, and soak the bottom ends of the nanohana in water to crisp them up.
In a large pot of boiling water add a little salt (not listed), and holding the leaf ends of the nanohana, cook the stem end of the greens for about 30 seconds, using cooking chopsticks to keep the stems underwater.
Flip the nanohana over and boil for a further 20 seconds, and afterwards, boil the whole nanohana until the leaves turn a uniform dark green (about 30 seconds). Remove and cool in ice water.
Drain well, and cut into 3-4cm pieces. Shake out even more water it possible.
Mix together the sweet shio-koji and the vinegar, and spread over the plated nanohana. You can also mix the sauce and nanohana together in a bowl and then put on a plate.
※ I used Iio Jozo's "Fuji Vinegar." The acidity and the flavor varies among vinegars, so make sure to test the flavor.
Story Behind this Recipe
I figured the aroma of the versatile shio-koji could stand in for miso, so I tried making something in the style of vinegar miso sauce.
The stems of the nanohana I used were around 1 cm thick, so if yours are different, adjust the boiling time. The sauce can get a little watery, so add it immediately before serving. Adding a little mustard paste is also delicious ♪ Otherwise, you can add oil (olive oil, etc.) to the seasoning to make a quick dressing ♡