Ohitashi Recipe

Directions

Prepare an ice bath in a large bowl. In a medium or large pot of salted boiling water, cook greens until tender, 1 to 2 minutes depending on type. Immediately transfer to prepared ice bath to cool. Meanwhile, in a small saucepan, bring mirin and soy sauce to a simmer over medium-high heat, then remove from heat. Combine soy mixture with 3/4 cup dashi. Taste, then add more of remaining dashi if a more dilute flavor is desired. Let cool completely. Drain greens. Using your hands, wring out as much water from greens as possible, then transfer to a container, pour dashi marinade on top, and toss to coat. Refrigerate, covered, for at least 30 minutes and up to 8 hours. Arrange greens on a single serving plate or several individual ones; they are often arranged in a neat line, or compressed into a cylinder shape, though loosely mounding them also works. Drizzle some of the dashi marinade on top, then garnish with bonito flakes or sesame seeds. Serve.