Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 16(Sat) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 6(Sat) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 19(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 20(Sat) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 23(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 26(Fri) 10:00-12:30

    Ramen & Gyoza

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Recipe : Ohitashi

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Ohitashi (Blanched vegetables with Dashi) is a really delicate side dish made by draining the water from boiled vegetables and seasoning them with dashi broth, soy sauce, and mirin. It can also be a vegan side dish if you use a vegan dashi broth. The trick to this dish is to quickly blanch the vegetables to preserve their fresh texture. This dish can be served at room temperature or cold.


Ingredients (2 servings):

100g  Mizuna
50g  Mitsuba
1 sheet  Fried tofu  *Thinly sliced
50g  Shimeji mushrooms

(A)
1 Cup (200ml)  Dashi soup stock
1 Tbsp (15ml)  Sugar
2 Tbsp (30ml)  Mirin
1 tsp (5ml)  Soy sauce
Pinch of Salt


Directions:

1. Cut the Mizuna and Mitsuba into small portions.


2. Prepare hot water and pour it over the fried tofu to remove excess oil. When it gets normal temperature, drain and squeeze tofu.


3. Boil mitsuba for a quick moment and take it out.
4. Add the ingredients (A) in a pan and bring to a boil. Then, add tofu and shimeji mushrooms to a boil again.


5. Add mizuna and mitsuba. Quickly boil them for about 30 seconds and turn off the heat.


6. Serve on a dish.

Related Video:

Note : This recipe was first submitted in Mar 28, 2020 and resubmitted in Jun 13, 2023 to reflect recipe revisions and additional photos.

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