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Japanese · Side
Asparagus Karashi-ae Mustard Dressing
Crisp-blanched asparagus tossed in a sharp Japanese mustard dressing enriched with raw egg yolk and a drop of soy, stacked into small pyramids and served at room temperature.
- YieldServes 4 as a small side
- Hands-on18 min
- Total31 min
- Difficulty
Ingredients
- 20asparagus spears, woody ends snapped off, lower stalks peeled if thick
- 1 tbspsalt, for the blanching water
dressing
- 2 tspJapanese mustard powder (karashi)
- 2 tspwater
- 1very fresh egg yolk
- 1 tspdark (koikuchi) soy sauce
- ¼ cupdried bonito threads (ito-kezuri katsuo)optional
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