Wash the broccoli, and cut into bite-size pieces using vegetable knife (makiri-bocho). Cook in boiling, salted water until desired tenderness. To be authentic, the broccoli is not overcooked, about 3 to 4 minutes of cooking. Drain, but do not rinse.

Sprinkle on the mirin. Mix the dry mustard with 2 teaspoons hot water, add soy sauce and dashi. Toss together gently.

This recipe yields ?? servings.