Kikuna Greens with Peanut Sauce

	TSUJI COOKING Yayoi Miyamoto

１	Boil kikuna till bright green. Squeeze dry, and cut into pieces.
２	Cut the carrot into very thin sticks and sprinkle with salt. After it becomes pliant, rinse away the salt.
３	Crush peanuts well in a mortar, add soy sauce and the stock to adjust the thickness of the sauce. Dress the kikuna and carrot in the sauce.