Ohitashi (Japanese Blanched Greens With Savory Broth) Recipe
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This light and deeply flavorful side dish couldn't be easier to make.
Ingredients
- Kosher salt
- 1 pound (450 g) leafy green vegetables, such as curly spinach, watercress, Swiss chard, turnip or beet greens, or bok choy, washed well (see note)
- 1 tablespoon (15 ml) mirin
- 1/4 cup (60 ml) soy sauce, preferably usukuchi (light) soy sauce
- 3/4 to 1 cup (175 to 235 ml) homemade or instant dashi
- Bonito flakes or sesame seeds, for garnish
Directions
Prepare an ice bath in a large bowl. In a medium or large pot of salted boiling water, cook greens until tender, 1 to 2 minutes depending on type. Immediately transfer to prepared ice bath to cool.
Meanwhile, in a small saucepan, bring mirin and soy sauce to a simmer over medium-high heat, then remove from heat. Combine soy mixture with 3/4 cup (175ml) dashi. Taste, then add more of remaining dashi if a more dilute flavor is desired. Let cool completely.
Drain greens. Using your hands, wring out as much water from greens as possible, then transfer to a container, pour dashi marinade on top, and toss to coat. Refrigerate, covered, for at least 30 minutes and up to 8 hours.
Arrange greens on a single serving plate or several individual ones; they are often arranged in a neat line, or compressed into a cylinder shape, though loosely mounding them also works. Drizzle some of the dashi marinade on top, then garnish with bonito flakes or sesame seeds. Serve.
Nutrition
Nutrition
- per serving
- Calories
- 44
Amount/Serving
% Daily Value
- Fat
- 1 grams
- Cholesterol
- 1 milligrams
- Sodium
- 1296 milligrams
- Carbs
- 5 grams
- Fiber
- 1 grams
- Sugar
- 3 grams
- Protein
- 4 grams
- Vitamin C
- 29 milligrams
- Calcium
- 119 milligrams
- Iron
- 2 milligrams
- Potassium
- 574 milligrams
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