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Karashiae dressing is a Japanese mustard dressing which is made with mustard, soy sauce and dashi stock. It has a kick of hot mustard but is quite light as it does not use oil at all unlike most Western salad dressings. I used broccolini today but you can use other vegetables.
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Broccolini Karashi-ae (Mustard Dressing)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Karashi-ae dressing is a Japanese mustard dressing which is made with mustard, soy sauce and dashi stock. It has a kick of hot mustard but is quite light as it does not use oil at all unlike most Western salad dressings. I used broccolini today but you can use other vegetables.
Recipe Type: Appetiser, Salad
Cuisine: Japanese
Serves: 2 as salad, 6 as appetiser
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 200g (0.4lb) broccolini (Note 1)
Dressing
Instructions
  1. Mix the Dressing ingredients in a large bowl. Ensure that mustard is completely dissolved with no lumps.
  2. Boil sufficient water in a large pot with a pinch of salt. Add broccolini to the pot and boil for 2-3 minutes until stems are tender.
  3. Drain and run under cold water to quickly cool them down.

  4. Cut the broccolini into 5cm (2"). Squeeze as much water out of the broccolini as possible and put them in the bowl with the dressing.

  5. Mix well ensuring that all the broccolini pieces are coated with the mustard dressing.
  6. Serve in a large bowl/plates as salad or individual small bowls if serving as appetiser.
Recipe Notes

1. You can substitute broccolini with spinach, green beans, Chinese choy sum, Chinese broccoli, or even cabbage.

2. Please refer to Home Style Japanese Dashi Stock for how to make dashi stock. If you are a vegetarian, please use konbu dashi stock.

3. Karashi is different from the Western style mustard and it does not contain acidity nor spices. It is quite hot but the kick from the spice does not last at all unlike chillies. You can buy a tube of karashi mustard at Asina/Japanese grocery stores. But if you cannot find it, you can substitute with hot English mustard or hot mustard. American mustard and Dijon mustard are not suited.