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Nanohana & Shimeji Mushroom Namul

Nanohana & Shimeji Mushroom Namul

It's ready in just 10 minutes! This namul uses very fragrant 100% pure sesame oil and seasonal nanohana. There's no garlic in it, so it's good for bentos too.

Ingredients: 4 servings

Nanohana
200 g
Shimeji mushrooms
100 g
Sesame oil
2 tablespoons
Salt, ichimi spice
to taste

Steps

1. Boil the nanohana in salted water. Transfer to cold water and then squeeze the nanohana well to remove the excess liquid. Cut into 3 cm long pieces.
2. Remove the stems from the shimeji mushrooms and break apart into small clumps. Boil the mushrooms and then drain.
3. Add the nanohana from Step 2 and the shimeji mushrooms from Step 3 to a bowl and toss with the pure sesame oil, salt, and ichimi spice.

Story Behind this Recipe

I was asked to make a side dish menu item for spring using in-season nanohana. The combination of the slightly bitter nanohana with the mild pure sesame oil is extraordinary.