Recette de cuisineHomemade recipes · Hainaut
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Ohitashi: Green vegetables in soy broth

Ohitashi, greens in soy broth

Appetizers

Seasonal vegetables, cooked in water or steamed, then chilled in cold water and seasoned with soy sauce, mirin, and broth: a light starter.

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Recipe from Ef3, adapted by Recette de cuisine ·

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Ohitashi is a simple way to serve seasonal vegetables, while preserving their flavor and crispness.

Ingredients and directions

  • Prep time15 min
  • Cook time5 min
  • Total20 min
  • DifficultyEasy
  • Cooking methodCooked in water or steam, then cooled.

Ingredients

4 people

Directions

  1. Prepare the vegetables: cut them to the appropriate size, then cook them in boiling water or steam. Harder vegetables require a longer blanching time.
  2. Cool them: Immediately plunge the cooked vegetables into cold water to set their color and make them crisp.
  3. Seasoning: Drain the vegetables, place them in a dish, and season with soy sauce, mirin, and a little broth. The flavor should be subtle.
  4. Arrange the vegetables in containers, then serve immediately or refrigerate for later.

Equipment

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Before you start

Ingredients

  • Seasonal vegetables (spinach, chrysanthemums, radish leaves, etc.)
  • soy sauce, mirin, and dashi broth, to taste

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