【Materials】 (For 2 people)
Komatsuna（Japanese mustard spinach）…120 grams
Oysters…6 pieces
Potato starch…As much as you like
Daikon radish (grated)…50 grams (with skin) 150 grams)
Dashi…300 ml
Salt…Appropriate amount
Soy sauce…½ teaspoon
Yuzu…Appropriate amount

"Mizore-ni" (Boiled in sleet) made with komatsuna and oysters

【How to make】
① Cut the komatsuna into 4cm pieces.
② Wash the oysters by shaking them lightly in salted water, then rub them with potato starch and rinse them under running water.
③ Grate the daikon radish and squeeze out the water lightly.
④ Heat the dashi in a pot, and when it boils, add ②. When the oysters start to plump, add ① and cook briefly, then add ③, add soy sauce, and season with salt.
⑤ Place ④ in a bowl and garnish with yuzu peel.

【Points】
This dish is full of komatsuna, with the dashi stock that has a deep flavor from the infusion of oyster flavor and the gentle texture of grated daikon radish. It's an easy dish to enjoy on a cold day.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)