Raw Chrysanthemum Greens with Mustard Daikon Radish Natto

Name: Raw Chrysanthemum Greens with Mustard Daikon Radish Natto
Yield: 2 servings
Cuisine: American
Ingredients: 1 pack Natto; 1 bunch Chrysanthemum greens; 10 cm, medium size Daikon radish; 50 ml Japanese dashi stock; 1 tsp Usukuchi soy sauce; 1/2 tsp Japanese mustard

cookpad.japan @cookpad_jp

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

You can adjust the spiciness by adjusting the amount of the mustard.
The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi

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

You can adjust the spiciness by adjusting the amount of the mustard.
The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi

cookpad.japan @cookpad_jp

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

You can adjust the spiciness by adjusting the amount of the mustard.
The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi

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

You can adjust the spiciness by adjusting the amount of the mustard.
The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi

Saved

Ingredients

2 servings

1pack Natto
1 bunchChrysanthemum greens
10cm, medium size Daikon radish
Sauce
50 mlJapanese dashi stock
1 tspUsukuchi soy sauce
1/2 tspJapanese mustard

Saved

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.