Komatsuna Japanese Mustard Greens Ohitashi
Use light-colored usukuchi soy sauce for dishes like ohitashi, simmered vegetables, to preserve the natural color of ingredients.
Photographed by Akio Takeuchi
Calorie count is per serving
Excludes time spent chilling in the refrigerator.
Ingredients (Serves 4)
- 1 bunch komatsuna Japanese mustard greens (large) (400 g)
- 300 ml dashi
- 2 tbsp usukuchi soy sauce
- 2 tbsp mirin
- Salt, to taste
- Skipjack shavings, as needed
- A pinch of salt
Mix together the ingredients for [A] in a cup or other container to make the marinade.
Adding mirin will give it a smooth, mellow flavor.
Thoroughly wash the komatsuna Japanese mustard greens, then cut off the tips of the root ends, leaving them still attached at the base.
Bring a pot of water to a boil and add a pinch of salt. Divide the 1 bunch of komatsuna Japanese mustard greens into thirds, and blanch one third at a time. Add the greens stem-end first, gradually lowering them into the water until the leaves are also submerged. Cook for 30-60 sec, then transfer to ice water. Transfer to a strainer, then pick up the greens, holding them by the still-connected bases, and firmly squeeze out the excess moisture. Repeat for the other two thirds.
Squeeze the moisture out firmly, but be careful not to crush the greens.
Cut off the root end of each, and cut 4 to 5 cm long, then squeeze out excess moisture again as before. Place the greens in a metal tray and pour the marinade over top.
Place in a refrigerator to chill, then serve topped with skipjack shavings, without straining out the marinade.