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Raw Chrysanthemum Greens with Mustard Daikon Radish Natto

Raw Chrysanthemum Greens with Mustard Daikon Radish Natto

Eat together with rice. Adding grated daikon radish rids of the sticky feeling of natto. Aside from chrysanthemum greens, you can also use nanohana, spinach, mizuna, or radish sprouts.

Ingredients: serves 2

Natto
1 pack
Chrysanthemum greens
1 bunch
Daikon radish
10 cm, medium size
Sauce
Japanese dashi stock
50 ml
Usukuchi soy sauce
1 teaspoon
Japanese mustard
1/2 teaspoon

Steps

1. Chop up the natto with a knife. If the beans are small or you prefer not to, mix and set aside.
2. Grate the daikon and naturally drain for about 5 minutes. Don't wring it. Cut the greens into bite-sized pieces.
3. Mix together the sauce ingredients and set aside.
4. Mix together the drained grated daikon, sauce, and natto. Add the greens last, toss, and it's complete.

Story Behind this Recipe

I made the mustard dressed chrysanthemum greens heartier by adding more ingredients.