Photograph of the finished Komatsuna ohitashi

Japan · Cải komatsuna chần ngâm dashi

Komatsuna ohitashi

25 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Choy sum Choy sum 3.1 lb
  • Photograph of Dashi broth Dashi broth 4 ¼ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 1.4 oz
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.7 oz

Method

  1. 1 Blanch komatsuna in salted boiling water for 90 seconds, with the stems added first for 30 seconds.
  2. 2 Removing the stem first is mandatory because the stem is three times thicker than the leaves.
  3. 3 Soak in ice water for 2 minutes, then squeeze to form long strips and cut into 4 cm pieces.
  4. 4 Simmer dashi with soy sauce and mirin, then let it cool completely.
  5. 5 Soak the cabbage in cooled dashi broth for 2 hours in the refrigerator.
  6. 6 The soaking water must be cool; soaking in hot water will overcook the cabbage and make it mushy.
Start cooking