Makina and Watercress in Sesame Sauce

Mrs. Edward Yamasaki

• SERVINGS 4 – 6
• 8 large leaves of makina
• 1 bunch watercress

Wash makina and watercress and boil them separately until just tender. Drain and cool.

Spread 4 makina leaves on “su” (bamboo mat), alternating and overlapping stem and leaves. Place 1/2 bunch watercress in center and roll like jelly roll. Press lightly and let stand for 10 minutes. Unroll “su” and cut into 1 inch pieces and place them upright on a dish. Serve cold with goma sauce.

GOMA SAUCE: (Sesame Seeds:)

• 1 tablespoon goma
• 1/2 cup shoyu
• 1/2 teaspoon gourmet powder
• 2 tablespoons sugar

Pan roast goma well. Grind slightly in suribachi and add shoyu, sugar, and gourmet powder and mix well.