Moroheiya Ohitashi (Blanched Jew's Mallow Salad)
A delightful ohitashi that coats Japanese mustard spinach (komatsuna) with the signature viscosity of Moroheiya (Jew's mallow), combined with flavorful dashi and toasted nori. The nori dissolves into the dashi, spreading umami and aroma throughout the dish.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Make dashi with kombu and bonito flakes, strain, and let cool → Blanch komatsuna and Moroheiya separately and refresh in cold water → Squeeze excess water from komatsuna thoroughly and Moroheiya gently, then combine and toss → Mix the vegetables by hand with a sauce made of dashi and light soy sauce → Tear in toasted nori, let flavors meld, and serve
Cooking Steps
Brief Cooking Order
Make dashi with kombu and bonito flakes, strain, and let cool → Blanch komatsuna and Moroheiya separately and refresh in cold water → Squeeze excess water from komatsuna thoroughly and Moroheiya gently, then combine and toss → Mix the vegetables by hand with a sauce made of dashi and light soy sauce → Tear in toasted nori, let flavors meld, and serve
Introduction
A delightful ohitashi that coats Japanese mustard spinach (komatsuna) with the signature viscosity of Moroheiya (Jew's mallow), combined with flavorful dashi and toasted nori. The nori dissolves into the dashi, spreading umami and aroma throughout the dish.
Step 1
Soak the kombu in 500ml of water, bring to a heat, add the bonito flakes, and simmer for 5 minutes to make dashi.
Step 2
Add a pinch of salt to boiling water, blanch the komatsuna for 2-3 minutes, and refresh in cold water.
Step 3
Continue using the same water to blanch the Moroheiya for 1-2 minutes, then refresh in cold water.
Step 4
Strain the brewed dashi, transfer to a container, and let it cool down to room temperature.
Step 5
Squeeze the water out of the komatsuna firmly, cut into 5cm pieces, and squeeze thoroughly again before transferring to a mortar or bowl.
Ingredients List
Important Notes
⚠️ To prevent the dish from becoming watery, squeeze all moisture out of the komatsuna thoroughly both before and after cutting.
💡 To preserve the signature viscosity of the Moroheiya, squeeze it gently.
✨ Toasting the nori enhances its aroma and helps it absorb the dashi to bind the ingredients together.
💡 You can use spinach instead of komatsuna for a delicious result.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...