Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)

Name: Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: cultivated edible young ukogi shoots 15 g; miso-pickled daikon 10 g; walnuts 20 g; soy sauce 5 ml; salt 1 g

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Blanched young ukogi shoots, miso-pickled daikon and walnuts are all chopped to just larger than a grain of rice, giving a loose, crumbly mix that scatters as you pick it up.

Most of the salt comes from the pickled daikon, so soy sauce and salt are added only after tasting. Only ukogi grown and sold as food belongs in it, since wild plants are easy to confuse with look-alikes, and anyone with a walnut allergy should avoid the dish.

Ingredients

servings

IngredientAmount

cultivated edible young ukogi shoots

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Instructions

4 steps

1

Use only cultivated ukogi shoots sold for eating and remove thorns and tough stems.

Swish through two changes of cold water and drain in a clean sieve.
2

Boil 1L water with 5g additional blanching salt.

Blanch 15g ukogi shoots for 30 seconds, transfer immediately to ice water, and squeeze firmly with both hands once cold.
3

Finely chop the blanched ukogi, 10g miso-pickled daikon, and 20g walnuts separately to about 3mm, just coarser than rice grains.

Cut the walnuts from two directions so no large pieces remain.
4

Toss the three ingredients loosely with chopsticks.

Taste the salt from the pickled daikon, then season gradually with up to 5ml soy sauce and 1g salt and divide into two bowls.