Main ingredients
wild asparagusfield asparaguspeasasparagusbamboo shootsyoung mugworteggplantscallionkatsuobushisoy sauceusukuchi soy saucemirin
Shin Dong-min Spring Vegetable Pea Sauce Salad
A refined Japanese-style salad featuring matured spring vegetables paired with a rich, nutty pea sauce made by grinding peas and roasted scallions in katsuobushi stock.
Ingredients needed 2 servings
Recipe
Cooking tips
- Grinding roasted scallions together with peas adds a subtle smoky depth and richness to the sauce's finish—this is the key flavor boost.
- Do not rinse roasted eggplant under cold water; instead, wrap it immediately after charring to allow steam to loosen the skin, preserving its natural sweetness and deep flavor.
- Never marinate all vegetables together—keeping each vegetable separate in the suji brine ensures their individual aromas and crisp textures remain distinct and uncompromised.
Recommended for
- Those looking to prepare a premium Japanese appetizer for entertaining guests or special occasions.
- Those who wish to experience a refined dish that gently transforms the slightly bitter taste of spring greens into something elegant and smooth.
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