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OHITASHI /JAPANESE HOME COOKING

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OHITASHI is a simple fare of boiled greens and dashi dressing served as a side dish.
Tatsuo Saito, an expert on Japanese cuisine, says the key is to "boil quickly and cool swiftly," using the most appropriate method for each vegetable.
For greens the leaves are usually boiled with a pinch of salt and then quickly immersed in cold water to remove the harsh taste and prevent loss of color.
With spring cabbage, though, adding salt and placing in water would only take away taste and nutrients.
photo
(Asparagus and cabbage in dashi dressing)

http://nekokichi.files.wordpress.com/2009/05/ohitashi2.jpg

http://farm4.static.flickr.com/3118/2608596973_46cbe9f35b.jpg
(Other kinds of Ohitashi / Image)

INGREDIENTS:
For cabbage ohitashi (serves four)

* 320 grams cabbage
* 10 grams chirimenjako dried fish
* Salt
* Dressing (2 cups dashi stock, 2 Tbsp mirin sweet sake, 4 tsp light soy sauce, quarter tsp salt)
* For asparagus ohitashi (serves two)

* 130 grams green asparagus
* Salt
* Dressing (1 cup dashi, 1 Tbsp sweet sake, 2 tsp light soy sauce, one-sixth tsp salt)

DIRECTIONS:

Cook seasoning in a pot over medium heat and bring to a boil. Add chirimenjako and cook for a minute and remove the scum. Cool the pot in cold water.

Tear cabbage into bite-size pieces. Slice the hard part of the leaves. Boil water in a frying pan and add half the cabbage pieces. Two minutes after boiling resumes, drain. Repeat and boil the rest of the cabbage. Sprinkle with salt, mix and spread the leaves out to cool. Squeeze the water lightly from the cabbage and place in the seasoned stock for an hour before serving.

Peel asparagus stems and cut in four pieces. Boil the pieces in a frying pan, adding the tips 30 seconds later so they don't get overcooked. Boil one or two minutes and drain. Sprinkle with salt, mix, spread the pieces out and cool. Place in the seasoning.

Dashi is made by briefly boiling shaved dried bonito or other dried fish and kelp and then quickly draining, retaining the broth.

By J.S. on June 6, 2010
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tag : JAPANESE HOME COOKING

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。