Stir-fried Nanohana (Rapeseed Blossoms)- Japanese Home Cooking and Sweets Class in Tokyo
A light and fragrant side dish that captures the taste of early spring. Nanohana, or rapeseed blossoms, have a subtle bitterness that pairs beautifully with simple Japanese seasonings. You can prepare this dish in two ways: by blanching the greens first for a gentle, refined flavor, or by stir-frying them raw for a deeper, toasty aroma. Cabbage, napa cabbage, or komatsuna (Japanese mustard spinach) also make wonderful substitutes if nanohana isn’t in season.
Stir-fried Nanohana (Rapeseed Blossoms)- Japanese Home Cooking and Sweets Class in Tokyo
Basic Japanese-style Stir-fry (with blanching)
Ingredients:
・Nanohana (rapeseed blossoms): 1 bunch
・Soy sauce: 1–2 tsp
・Salt: a pinch
・Olive oil or vegetable oil: 2 tsp
Directions:
Trim any tough ends and cut the nanohana into 4–5 cm pieces.
Bring water with a pinch of salt to a boil. Blanch the stems first, then the rest of the greens, for about 30–40 seconds. Cool quickly in cold water and squeeze out excess moisture.
Heat oil in a frying pan and stir-fry the nanohana quickly over high heat.
Add soy sauce and a splash of mirin, toss gently to coat, then remove from heat.
For extra flavor, finish with a sprinkle of bonito flakes.
Stir-fried Nanohana (Rapeseed Blossoms)- Japanese Home Cooking and Sweets Class in Tokyo
Sesame Stir-fry (Cooked from Raw)
Ingredients:
・Nanohana: 1/2 bunch (80–100 g)
・Vegetable oil: 1 tbsp
・Sugar: 1 tbsp
・Soy sauce: 1 tbsp
・Toasted sesame seeds: 1–2 tbsp
Directions:
Separate the thicker stems from the tender tips and leaves.
Heat oil in a frying pan, add the stems, and cook over medium heat until they turn bright green.
Stir-fried Nanohana (Rapeseed Blossoms)- Japanese Home Cooking and Sweets Class in Tokyo
Add the leafy parts on top, pour in 2–3 tbsp of water (or hot water), and cook uncovered until softened.
Sprinkle sugar and mix gently. When the liquid has almost evaporated, drizzle soy sauce along the edge of the pan and let it reduce briefly over high heat.
Remove from heat and toss generously with toasted sesame seeds.
Flavor Variation Ideas
Add garlic, olive oil, and a touch of salt and pepper for a peperoncino-style appetizer that pairs perfectly with wine.
Combine with sliced pork or beaten eggs, and season with oyster sauce or chicken stock for a Chinese-inspired stir-fry that goes well with rice.
This versatile recipe brings out the fresh, slightly bitter charm of spring greens — whether you enjoy it as a light side dish or a flavorful bite to go with your favorite drink.
