Watercress Wasabi-ae

Blanch Watercress in boiling salted water very quickly. Basically you put the Watercress into the boiling water, root side first and as soon as whole of them went into the water, remove. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.

Cut into 5cm length.

Mix Dashi Sock, Soy Sauce, Mirin and Wasabi in a large bowl. Add the Water cress and mix to combine well.

Serve with extra Wasabi paste on top or side, so that you can make the flavour even stronger as you eat.