つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
Horensou no ohitashi（ほうれん草のお浸し）
horensou = spinach
This dish is made by boiling spinach for a short time, then squeezing out the water and soaking it in dashi stock.
The beautiful dark green leaves of spinach stand out, and you can enjoy the crunchy texture of the spinach stalks.
Topped with plenty of bonito flakes.
What is Ohitashi?
Ohitashi is a dish in which vegetables are soaked in a seasoning mixture of dashi and soy sauce. Ohitashi is a staple of Japanese cuisine and is made with various seasonal vegetables.
There are three types of ohitashi: ”ohitashi‘”, ”agebitashi”, and ”nibitashi”. When most people think of ingredients for ohitashi, they think of spinach. Spinach is a classic ingredient. However, it is no exaggeration to say that there are as many types of ohitashi as there are vegetables.
Ohitashi is boiled vegetables that are marinated in dashi, while agebitashi is vegetables such as eggplant, pumpkin, and green peppers that are fried without batter and then marinated in dashi. Nibitashi is made by simmering dashi and vegetables together and letting them cool to infuse the flavors.
Please note that dishes that are eaten by pouring soy sauce over boiled vegetables are also sometimes called ohitashi. However, strictly speaking, this cooking method is not ohitashi because the vegetables are not soaked in dashi.
About spinach
Spinach is a representative of green and yellow vegetables. It is known as a highly nutritious vegetable rich in vitamins, calcium, and iron. Spinach was the first vegetable in which folic acid was discovered.
Spinach is a highly nutritious vegetable, but it also contains a lot of oxalic acid. This is commonly called lye. Oxalic acid is known to combine with calcium and cause stones. There are also concerns that it may inhibit iron absorption and may be a carcinogen.
Oxalic acid is highly soluble in water, so most of it is removed from vegetables by boiling them in hot water. Adding salt or baking soda to the water used to boil vegetables is effective in eluting oxalic acid.
When using other vegetables
You can use a variety of vegetables such as Japanese mustard spinach, rape blossoms, garland chrysanthemums, and Chinese cabbage.
Rapeseed flowers, garland chrysanthemums, butterbur shoot, and Japanese parsley have very high nutritional value, but they have a grassy smell and a strong bitter taste, so we recommend adding mustard or yuzu pepper.
And be sure to add bonito flakes as a topping. It enriches the flavor and aroma of otherwise monotonous dishes.
This photo is ohitashi made with rape blossoms. 👇👇👇
材料（3人分）
- spinach 200g
- water 1000g
- salt 1g
- ☆kayanoya soup stock 1P
- ☆water 400g
- dark soy sauce 5g
- light soy sauce 4g
- mirin 7g
Use 60g of the dashi you made. The salt content of 1P of Kayanoya’s dashi soup is about 1.0g.
”Kayanoya Dashi” is a soup stock made with carefully selected Japanese ingredients and without the addition of chemical seasonings or preservatives.
Official site here. 👉 https://www.kayanoya.com/
NUTRITION FACTS
23 kcal Protein 2.2 g Fat 0.2 g Carb 4.0 g Salt Equivalent 0.7g
COOKING INSTRUCTIONS
Preparation ： Soak the dashi in water for an hour.
➀ The roots of spinach may have soil attached to them, so wash them carefully.
② Boil 1L of water (5 times the weight of the spinach) and add 1% salt.
Boiling with salt stabilizes the chlorophyll and prevents it from discoloring, and also helps suppress the oxidation of vitamin C. It also promotes the outflow of oxalic acid.
③ Place the spinach in hot water, stem side down, and gradually soak the whole thing. When boiling spinach, you can minimize discoloration by heating it for a short time. The approximate time is 1 to 2 minutes.
④Turn off the heat, immediately remove the spinach, and place it in cold water with ice. The reason for putting it in ice water is to prevent the spinach from losing its color due to residual heat.
⑤ Squeeze the spinach and cut it into 4-5cm wide pieces.
⑥ Combine the dashi, light soy sauce, dark soy sauce, and mirin and heat in the microwave for 1 minute and let cool.
Using light soy sauce will prevent it from discoloring. Also, by using half of the dark soy sauce, the flavor will be better than if you only use light soy sauce.
⑦ Arrange the spinach in a flat container so that it is evenly soaked in the seasoning.
⑧ Chill in the refrigerator for 1 hour before serving on a plate.
⑨ To enjoy the flavor and aroma even more, sprinkle some dried bonito flakes on top.
コメント