Nanohana & Shimeji Mushroom Namul

1. 1

   Boil the nanohana in salted water.

2. 2

   Transfer to cold water and then squeeze the nanohana well to remove the excess liquid.

3. 3

   Cut into 3 cm long pieces.

4. 4

   Remove the stems from the shimeji mushrooms and break apart into small clumps.

5. 5

   Boil the mushrooms and then drain.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.