Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, turnip greens in japanese broth (kabu-ohitashi). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Turnip Greens in Japanese Broth (kabu-ohitashi) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Turnip Greens in Japanese Broth (kabu-ohitashi) is something that I’ve loved my entire life. They are nice and they look fantastic.
Wash the greens well and prepare a large pot of boiling water with a few pinches of salt. 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. See great recipes for Turnip Greens in Japanese Broth (kabu-ohitashi) too!
To get started with this particular recipe, we have to first prepare a few components. You can cook turnip greens in japanese broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Turnip Greens in Japanese Broth (kabu-ohitashi):
- Take 1 bunch turnip greens in good condition
- Take 13-15 g finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls)
- Make ready 1 Tbsp cooking sake
- Make ready 1/2-1 tsp salt
- Make ready 2 tsp sesame oil
- Prepare 2 pinches fresh yuzu citrus zest/sliced yuzu skin
Salt is one of my favorite ways to cut the bitterness in tunip greens. Works like a charm! [Photograph: Vicky Wasik] Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Make it ahead, then have it ready for the table with no additional effort. Great recipe for Quick & Easy Shiitake Mushroom Stir-fry.
Instructions to make Turnip Greens in Japanese Broth (kabu-ohitashi):
- Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt.
- 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.
- 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.
- Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now.
- 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.
- 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!
- 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.
- 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
Recently there are so many fresh mushrooms at the super market. I got some big, "meaty" shiitake mushroom this week and made this easy (but yummy!) dish with them! Discard turnip stems and coarsely chop leaves. In a Dutch oven, cook salt pork until lightly browned. Stir the remaining ingredients into the reserved drippings.
So that is going to wrap it up for this special food turnip greens in japanese broth (kabu-ohitashi) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
