Komatsuna Japanese Mustard Greens Ohitashi

Use the light-colored usukuchi soy sauce for dishes like ohitashi, simmered vegetables, to bring out the color and the fragrance of the ingredients.

Komatsuna Japanese Mustard Greens Ohitashi
Photographed by Akio Takeuchi


Recipe by
Harumi Kurihara

Easy

Vegetables

Healthy

Quick

40kcal

15minutes

Calorie count is per serving
Excludes time spent chilling in the refrigerator.

Ingredients (Serves 4)

  • 1 bunch komatsuna Japanese mustard greens (large) (400 g)
  • [A]

    • 300 ml dashi
    • 2 tbsp usukuchi soy sauce
    • 2 tbsp mirin
    • Salt, to taste
  • Bonito flakes, as needed
  • Salt, a pinch

Directions

1

Mix together the ingredients for [A] in a cup or other container to make the marinade.

Advice

Adding mirin will give it a smooth, mellow flavor.

2

Thoroughly wash the komatsuna Japanese mustard greens, then cut off the tips of the root ends, leaving them still attached at the base.

3

Bring a pot of water to a boil and add a pinch 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.

Advice

Squeeze the moisture out firmly, but be careful not to crush the greens.

4

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.

5

Place in a refrigerator to chill, then serve topped with bonito flakes, without straining out the marinade.