Recipe
Seasonal Ohitashi (Japanese Dashi-Marinated Greens) — A Refreshing Palate Cleanser! Keep This Seasonal Vegetable Side Dish Stocked in Your Fridge!
Ingredients
- 1bunch mizuna greens
- 2packs nameko mushrooms
- 2sheets aburaage (fried tofu)
- 360ml dashi
- 50ml light soy sauce
- 35ml mirin
- 20g katsuobushi (bonito flakes)
About "Seasonal Ohitashi (Dashi-Marinated Vegetables)"
This seasonal Ohitashi features mizuna greens, nameko mushrooms, and aburaage (fried tofu) steeped in a fragrant dashi and bonito-infused marinade. By carefully prepping each ingredient and using a slightly richer seasoning, the flavors penetrate deeply. It is a versatile meal-prep side dish that keeps in the fridge for 3 to 4 days and can be enjoyed as-is or repurposed as a miso soup ingredient.
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Tips for Making "Seasonal Ohitashi (Dashi-Marinated Vegetables)"
-
Prep
- Squeezing the moisture out of each ingredient prevents the marinade from diluting, ensuring a rich flavor.
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Prep
- Be sure to prep-boil the aburaage to remove excess oil for a clean, refreshing finish.
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Seasoning
- Since vegetables release water, making the marinade slightly rich is key.
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Heat control
- Let the marinade cool to room temperature before combining, or the vegetables will overcook.
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Color
- Blanching the mizuna for 30 seconds and shocking it in cold water keeps the green color vibrant.
Ingredients for "Seasonal Ohitashi (Dashi-Marinated Vegetables)"
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How to Make "Seasonal Ohitashi (Dashi-Marinated Vegetables)"
- 1
Cut and Blanch the Mizuna
Cut off the roots of the mizuna and chop into 3 cm (approx. 1.2-inch) lengths. Blanch in boiling water for about 30 seconds, then immediately plunge into cold or ice water to cool rapidly. Once cooled, squeeze out the excess moisture thoroughly with your hands.
- 2
Blanch the Nameko Mushrooms
Briefly blanch the nameko mushrooms in boiling water. Rinse quickly in cold water, wrap in a paper towel, and gently squeeze to drain.
- 3
Prep and Prep-boil the Aburaage
Cut the aburaage in half lengthwise, then slice into 2 cm (approx. 0.8-inch) strips. Boil in water for about 3 minutes to remove excess oil (aburanuki), then cool under running water. Squeeze out the moisture thoroughly with your hands.
- 4
Prepare the Dashi Marinade
Pour 360 ml of dashi into a pot and bring to a boil, then turn off the heat. Add 20 g of katsuobushi for an extra boost of bonito flavor (oi-katsuo), let it steep for about 1 minute, and then strain. Return the dashi to the pot, add 50 ml of light soy sauce and 35 ml of mirin, and bring to a boil once. Let it cool to room temperature.
- 5
Combine and Marinate
Place the thoroughly squeezed mizuna, nameko mushrooms, and aburaage into a storage container. Pour the cooled marinade over them until they are fully submerged. Chill in the refrigerator for 30 to 40 minutes to let the flavors meld before serving.
Food Science
Combining the glutamic acid in dashi and light soy sauce, the inosinic acid abundant in katsuobushi, and the guanylic acid in nameko mushrooms triggers an umami synergy that creates a deep, rich flavor. Furthermore, the harmony between the sweetness of mirin and the saltiness of soy sauce balances the basic tastes, resulting in a refreshing yet deeply satisfying ohitashi.
Detailed Commentary on "Seasonal Ohitashi (Dashi-Marinated Vegetables)"
* Content organized by topics from the video.
A Versatile Side Dish to Keep in Your Fridge
Today, we are introducing 'Seasonal Ohitashi,' an easy-to-make side dish that keeps beautifully in the refrigerator. Stored in an airtight container, it lasts for 3 to 4 days, making it the perfect quick side dish when you feel your meal needs a little more green. Ohitashi serves as a wonderfully refreshing palate cleanser, so having it stocked is incredibly convenient. At the beginning of the video, chef Todaka talks about the appeal of this dish, describing it as 'twice as delicious for a single effort,' hinting at a clever trick where this ohitashi plays a major role in another dish later on. We will carefully guide you through the basic steps of making this comforting dish that easily enriches your daily meals.
Ingredients and Seasonal Variations
The basic ingredients for this recipe are 1 bunch of mizuna greens, 2 packs of nameko mushrooms, and 2 sheets of aburaage (fried tofu) to add richness. For the dashi marinade (hitashiji), prepare 360 ml of dashi, 50 ml of light soy sauce, 35 ml of mirin, and 20 g of katsuobushi (bonito flakes) for the extra infusion. Chef Todaka notes that this dish can be adapted with almost any seasonal leafy green. Try shungiku (garland chrysanthemum) or nanohana (rapeseed blossoms) in early spring, or moroheiya (Egyptian spinach) in the summer. You can also swap the nameko mushrooms for other varieties like enoki or shimeji. Because it is such a simple dish, adding aburaage provides a lovely depth and richness that rounds out the flavor.
Prepping and Blanching Mizuna for Color
We begin with the prep work. Cut off the root ends of the mizuna greens and chop them into bite-sized 3 cm lengths. Blanch the chopped mizuna in boiling water for about 30 seconds. This blanching step is crucial for preserving the vibrant green color of the ohitashi. As soon as they wilt slightly, drain them in a colander and plunge them immediately into cold or ice water to cool them down rapidly. Once cooled, squeeze them firmly with your hands to remove excess water. If any moisture remains, it will dilute the dashi marinade, so squeezing thoroughly is key to a flavorful result. Place the squeezed mizuna into your storage container, gently loosening the clumps.
Prepping Nameko and Aburaage
Next, we prepare the nameko mushrooms and aburaage. Briefly blanch the nameko in boiling water; cooking them enhances their signature silky texture and rich flavor. Once blanched, rinse them quickly in cold water, wrap them in a paper towel, and gently squeeze to drain. Next, cut the aburaage in half lengthwise, slice into 2 cm strips, and place them in boiling water. This process, called 'aburanuki' (oil removal), washes away excess surface oil. Since ohitashi is meant to be a clean, refreshing palate cleanser, skipping this step will make the dish greasy. Cool the blanched aburaage under running water, squeeze out the moisture thoroughly, and add them to the container with the mizuna and nameko.
The Golden Ratio for Flavorful Marinade
Now, we make the 'hitashiji' (marinade), which is the soul of any ohitashi. Pour 360 ml of dashi (made from dashi packets or scratch) into a pot, bring to a boil, and turn off the heat. Add 20 g of katsuobushi to perform 'oi-katsuo' (extra bonito infusion). Boosting the bonito aroma like this beautifully highlights the natural sweetness of the vegetables. Let it steep for about 1 minute, strain out the flakes, and return the liquid to the pot. Add 50 ml of light soy sauce and 35 ml of mirin, and bring to a boil once. Because vegetables naturally release water, making the marinade slightly rich is the secret to a delicious finish. Once boiled, turn off the heat and let it cool to room temperature. Never pour hot marinade over the vegetables, as it will overcook them.
Marinating and a Surprising Twist
Pour the cooled marinade over the ingredients in the storage container until they are fully submerged. Place it in the refrigerator for 30 to 40 minutes to let the flavors meld, and your 'Seasonal Ohitashi' is ready. Tasting it, Chef Todaka smiles and says, 'It’s not a flashy, mind-blowing flavor, but it is incredibly comforting and heartwarming.' This ohitashi is actually a signature recipe featured in his restaurant's cookbook. Back when the restaurant served à la carte items, they used this exact ohitashi as a quick ingredient for miso soup. Not only is it delicious on its own, but dropping it into hot miso soup instantly creates a hearty, flavorful bowl—truly a versatile, 'twice-as-delicious' staple for your fridge.
About 動画 de 食堂とだか 料理人・戸高雄平
動画 de 食堂とだか 料理人・戸高雄平
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