2 bunches of watercress
water for cooking
1 tbsp mirin or brown rice vinegar
1 tsp shoyu or tamari
1/4 cup water
Bring water to a boil. Wash watercress and cook 2 to 3 minutes until bright and tender. Remove and drain.
Mix dressing ingredients and place in a shallow dish.
Squeeze excess water out of the greens and place in dressing. Again, squeeze the greens and cut into bite-sized pieces and arrange on a platter.
Michio and Aveline Kushi