Easiest Way to Cook Tasty 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).

Japanese baby turnips are tender, sweet, and juicy as can be. Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through. You can cook Turnip Greens in Japanese Broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you achieve it.

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

1. You need 1 bunch of turnip greens in good condition.
2. Prepare 13-15 g of finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls).
3. You need 1 Tbsp of cooking sake.
4. You need 1/2-1 tsp of salt.
5. You need 2 tsp of sesame oil.
6. You need 2 pinches of fresh yuzu citrus zest/sliced yuzu skin.

Spinach Ohitashi is an easy classic Japanese side dish, made of blanched spinach steeped in light dashi soy broth and garnished with bonito flakes. This Japanese Spinach Salad applies a simple method called the Ohitashi to infuse vegetables with umami and subtle flavor. 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.

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.

In Japan, Hinona Kabu turnips are known as simply Kabu, in Chinese as Wujing, or Manjing and in Cantonese as Mo ching. Hinona Kabu turnips can be eaten both raw and cooked. The entire plant, roots and greens are pickled together for a traditional Japanese condiment called. The Best Japanese Broth Soup Recipes on Yummly Asian Broth & Soup, Spinach And Tofu Miso Soup, Turmeric Broth Soup With Wild Rice And Vegetables.