● Japanese mustard, wasabi, or yuzu pepper paste (as you like)
If you have time in advance, prepare the broccolini by soaking the stalks in lukewarm water (about 30°C) for around 15 minutes to make the leaves fresh and crisp, then cut the stalks in half.
Parboil the stalks for 30 seconds in boiling water with a pinch of salt, then add the remaining nanohana and boil briefly for 30 more seconds. Rinse to chill, then thoroughly squeeze out excess water.
Dissolve the dashi stock granules in hot water (not listed), combine the ● ingredients in a bowl, then evenly mix everything together.
Chop the broccolini into bite-sized pieces, add to the seasoning mixture, and soak it a while to absorb the flavors. Transfer to a serving dish, sprinkle with bonito flakes, and serve.
Story Behind this Recipe
This recipe to use leftover broccolini is part of a 5-minute recipe series.
Be careful not to over-cook the brocolini. You can also try this recipe using spinach, komatsuna, or any other greens. It's tasty without the mustard or wasabi, too. Try mixing in ham, semi-dried salted tiny sardines (jako), or imitation crab sticks.