Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, turnip greens in japanese broth (kabu-ohitashi). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Turnip Greens in Japanese Broth (kabu-ohitashi). I hate to throw away the greens from the turnips because they taste so good! One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi").
Turnip Greens in Japanese Broth (kabu-ohitashi) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Turnip Greens in Japanese Broth (kabu-ohitashi) is something that I have loved my whole life.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Turnip Greens in Japanese Broth (kabu-ohitashi):
- Make ready 1 bunch turnip greens in good condition
- Prepare 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
- Prepare 2 tsp sesame oil
- Take 2 pinches fresh yuzu citrus zest/sliced yuzu skin
One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi"). Bring a medium pot of salted water to a boil. Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. This is my favorite way to make daikon!
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
It's thick and juicy just like a steak! Plus you can use up a lot of daikon at once. It's a little sweet thanks to the mirin and sugar, and savory thanks to the miso and soy sauce. Great recipe for Quick & Easy Shiitake Mushroom Stir-fry. Recently there are so many fresh mushrooms at the super market.
So that’s going to wrap this up for this exceptional food turnip greens in japanese broth (kabu-ohitashi) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
