How to make it

  • Wash asparagus and cut off tough base of stems.
  • Using scissors, cut ajitsuke-nori seaweed into fine strips, lengthwise.
  • Bring a saucepan of lightly salted water to a boil. Slide the hard stalks of the asparagus, but not the tender tips, into the water.
  • Return to a boil and simmer until the hard stalks are only just done. Submerge the tips and simmer for 1 minute, or until just tender. Drain and cut into 1-inch pieces.
  • Put sake, mirin, and soy sauce into a small saucepan and bring to a boil. Remove from heat.
  • Arrange asparagus into 4 small bowls. Pour over the sauce and sprinkle over shredded seaweed.

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