Kazuhiko Iyama
Proprietor of Iden

Born in 1970, Iyama currently serves as the president of the Kyoto Cuisine Research Society. In addition to being a member of the Kyoto Culinary Association, he has also become addicted to Spotify during the pandemic and enjoys listening to music while cooking at home.

【Japanese version】   • 【おうちで料亭ごはん】Vol.30 井傳／畑菜の辛子和え  
the.kyoto/article/ouchigohan_30

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Today, we will introduce a dish featuring Kyoto hatakena

Hatakena greens (approx. 200g)

100cc katsuo-kombu broth
1 tablespoon dark soy sauce
1 tablespoon mirin
A pinch of sugar
1 teaspoon mustard paste
1 tablespoon sesame paste
2 tablespoons ground roasted sesame seeds

Lightly wash and separate each of the leaves
Hatakena has both large and small leaves

We will cook them separately according to size
Remove the base of the stems
Cut the stems into 2cm pieces

Separate the leaves and stems
so that they can be cooked separately

Cut the leave into 1cm pieces

Blanch the stems first
Then blanch the leaves
Cool in water

Press to remove excess water
100cc katsuo-kombu broth
1 tablespoon dark soy sauce

1 tablespoon mirin
A pinch of sugar
Adding a small amount of sugar
improves the overall flavor of the dish
1 teaspoon mustard paste
Use a strainer to dissolve the mustard paste in the broth
1 tablespoon sesame paste

Use a strainer for the sesame paste as well

Rather than soaking the greens in the dressing
I have used less broth
so that the ingredients mingle
and come together beautifully

2 tablespoons ground sesame seeds
Today, I’ve introduced a dish made with Kyoto hatakena greens
This dish also makes a perfect addition to bentos
So please give it a try

A city surrounded by nature, Kyoto is blessed with an abundance of seasonal ingredients
In “Japanese Fine Dining from Home”
we have introduced a variety of local dishes
We hope you enjoy Kyoto’s rich food culture
and deep appreciation for the seasons
even from the comfort of home

That’s all for now!