Ingredients
• 2 bunches fresh watercress
• 2 teaspoons minced ginger pickle
• 1 tablespoon shiso (from the umeboshi jar), minced
Preparation
Wash watercress. Bring about 2 inches of water to rapid boil in a medium-size pot. Place one good handful of
watercress in the boiling water. After the water returns to a boil, continue boiling for about 3-4 minutes.
Remove from pot and spread out on a bamboo basket or hang over the sides of a colander to cool. Repeat the
process until all the watercress is cooked. Chop the watercress and place in a bowl. Mix in the minced shiso and
ginger pickle.