| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions. Connect your Gmail, DriveDropbox, and Slack accounts and in less than 2 minutes, Dokkio will automatically organize all your file attachments. Learn more and claim your free account.

View
 

Ohitashi

Page history last edited by debrarian 1 year, 9 months ago

"Ohitashi"  Serves four as a veggie course  (makes 8 x 1 inch sized spinach balls)

- Richard

 

Ohitashi is a Japanese word that pretty much means "blanched greens with a savory sauce".  Its very easy to make, especially since there are 1,001 different variations some no matter what goes wrong you can pretty much say "this is what I was going for".  

 

Ingredients

 

  1. One pound spinach
  2. One cup dashi
  3. 1/4 cup light soy sauce
  4. 1 tablespoon mirin
  5. Splash of ponzu (or a bit of OJ) 
  6. Sesame seeds 

 

Step 1:  Make dashi (its always better fresh)

 

Ratio:

 

2 cups water

3 square inches of kombu (seedweed)

A bit of dried shitake

7 ounces dried bonito flakes

 

Pour cold water into a sauce pan

Add kombu and mushrooms and let sit for 30 minutes

Move sauce pan to the stove and place over medium heat

When small bubbles start to form up top around the edge, remove from heat and strain out solids

Add fish flakes.  

Strain out fish either when they start to sink OR after 5 minutes (whatever come first)

 

Dashi keeps for a day or so and does not freeze.

 

Step 2:

 

Blanch the spinach

Shock in ice water

 

Step 3.

 

Reduce soy sauce and mirin until thick.  (You're going for a thick maple syrup consistency)

Flavor with ponzu or OJ to taste.

 

Step 4:

 

Squeeze water from spinach.

Mix with soy / mirin sauce

Marinade for at least 30 minutes and up to 8 hours

 

Step 5:

 

Squeeze marinade from spinach and reserve

Form spinach into a series of inch sized balls and place on serving plate

Top with a couple teaspoons of marinade

Top with sesame seeds

Serve

 

 

 

 

 

Comments (0)

You don't have permission to comment on this page.