Komatsuna and Enoki Mushrooms with Sesame Sauce

1. 1

   Trim off the roots of the komatsuna.

2. 2

   Rinse and cut into 3 cm pieces.

3. 3

   Trim the stems from the enoki mushroom and cut into 3 cm.

4. 4

   Boil komatsuna and enoki mushrooms briefly in salted hot water for 20 seconds.

5. 5

   Shock in cold water and drain well.

6. 6

   Chop the sesame seeds and combine with the * ingriedients in a bowl to make sesame sauce.

7. 7

   Put komatsuna and enoki mushroom and dried bonito flakes in the sauce and dress.

* Per serving · 4 servings · Values may vary.

No additional tips available.