How to Cook Appetizing Turnip Greens in Japanese Broth (kabu-ohitashi)

Turnip Greens in Japanese Broth (kabu-ohitashi). Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Spinach is one of the most common vegetable choices, but you can use other leafy greens, like watercress, Swiss chard, or turnip greens, or try slender green vegetables, like. Ohitashi (Japanese Blanched Greens With Savory Broth).

A very versatile leafy green with a soft mustard flavor. Simmering with other ingredients probably is the most common preparation method for mizuna in Japan or with Japanese food. Kabu no ha to ninjin, age no nibitashi / Japanese turnip leaf, carrot and thin deep-fried tofu in light broth. You can cook Turnip Greens in Japanese Broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Turnip Greens in Japanese Broth (kabu-ohitashi)

1. It's of turnip greens in good condition.
2. You need of finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls).
3. Prepare of cooking sake.
4. You need of salt.
5. You need of sesame oil.
6. You need of fresh yuzu citrus zest/sliced yuzu skin.

Japanese Turnips (kabu かぶ in Japanese), or sometimes called Tokyo Turnips, are pastel white variety of turnip. They have a mild, fresh taste They store better when you remove the leaves from the root. You can keep the roots and the greens in separate plastic bags or containers or moist cloth. In Japan, Hinona Kabu turnips are known as simply Kabu, in Chinese as Wujing, or Manjing and in Cantonese as Mo ching.

Turnip Greens in Japanese Broth (kabu-ohitashi) instructions

1. Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt..
2. When the water boils, put in the greens with the thicker stalk end first, then submerge the rest of the leaves part into the pot with chopsticks..
3. Cook for 30-60 seconds until the greens are bright green. Remove from boiling water and right away rinse in cold water so it stops cooking..
4. Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now..
5. Now let's make the Japanese dashi! You need about 13-15 grams (2 handfuls) of katsuobushi flakes. Or, if you have your own broth, just use 400 ml of that..
6. Bring 400 ml water to a boil. Add the katsuobushi flakes, turn the heat to low and simmer for 3 minutes. Stop the heat and let it set for 1 minute. Lastly strain out the flakes with a strainer/colander. Now you have dashi!.
7. Put the dashi back into a medium pot. Add the salt, soy sauce and sake to the pot and bring to a boil. Turn to low. Add the turnip greens from before and when it boils again, stop the heat..
8. Put the greens into a large dish (or separate into everyone's bowls). Pour over some of the broth, a dash of sesame oil and if you have it, some thin slices of yuzu skin or zest. :D.

Hinona Kabu turnips can be eaten both raw and cooked. Trim the greens from the turnips, leaving about ½ inch of the stem on top and reserving the greens. Heat butter in a small saucepan over medium heat just until it starts to turn brown and smell. The Best Japanese Broth Soup Recipes on Yummly Asian Broth & Soup, Spinach And Tofu Miso Soup, Turmeric Broth Soup With Wild Rice And Vegetables.