Watercress with Oshitashi Dressing

Serves 6 | Prep Time 25 minutes | Cook Time 5 minutes

Ingredients

• 2 to 3 bunches watercress, washed

• 1 1/2 cups water, or Kombu Dashi (see Eden's recipe)

• 3 Tbsp Eden Mirin

• 2 Tbsp Eden Shoyu Soy Sauce

• 3 Tbsp Eden Bonito Flakes, crumbled, optional

• 2 tsp Eden Brown Rice Vinegar

• 2 cups water, for cooking watercress

• 1 Tbsp Eden Shake, for garnish
or pan toasted tan sesame seeds

Directions

Bring a pot of water to a boil. Boil watercress for 1 minute. Remove, rinse quickly under cold water to set the color and drain. Gently squeeze out water, and chop. Arrange in individual serving dishes.

To prepare the dressing, place the water in a sauce pan, and bring to a boil. Reduce the flame to low, add shoyu, vinegar and mirin. Simmer 1 to 2 minutes. Pour into a bowl and place in the freezer for 20 minutes to chill.

Pour the dressing over the watercress. Garnish each serving with a small amount of Eden Shake. Crumble equal amounts of bonito flakes over each serving, and serve.

Nutritional Information

Per serving: 42 calories, 1g fat (11% calories from fat), 1g protein, 6g carbohydrate, 0g fiber, 0mg cholesterol, 450mg sodium