HATAKENA Dressed with Mustard 　(Hatakena no Karashi-ae)
1 bunch hatakena
1/2 piece fried bean curd (aburaage)
2 tbsp sesami seeds (goma)
	1 tsp mustard (karashi)
	1/2 tbsp light soy sauce (usukuchi)		hatakena	aburaage
	50g white miso (shiro-miso)
	1 tbsp sugar (satou)
1. Wash the hatakena thoroughly, especially the stems, and boil in ample, lightly salted hot water until just tender. Then rinse in cold water. 2. Squeeze water from hatakena, and cut in 3cm long pieces. 3. Toast the fried bean curd on foil using a oven toaster without removing excess oil. Cut the fried bean curd into halves lengthwise and cut into rectangles. 4. Roast sesami seeds until they sputter and grind in a mortar until half ground. 5. Add sugar, light soy sauce, white miso, and mustard to sesami and mix. 6. Add hatakena and fried bean curd. Serves 4