Nanohana & Shimeji Mushroom Namul

• 200 grams Nanohana
• 100 grams Shimeji mushrooms
• 2 tbsp Sesame oil
• 1 Salt, ichimi spice

1. Boil the nanohana in salted water.
2. Transfer to cold water and then squeeze the nanohana well to remove the excess liquid.
3. Cut into 3 cm long pieces.
4. Remove the stems from the shimeji mushrooms and break apart into small clumps.
5. Boil the mushrooms and then drain.
6. Add the nanohana from Step 2 and the shimeji mushrooms from Step 3 to a bowl and toss with the pure sesame oil, salt, and ichimi spice.

nanohana, mushrooms, sesame oil, salt

Taken from cookpad.com/us/recipes/146576-nanohana-shimeji-mushroom-namul (may not work)