Cabbage and Shimeji Mushrooms Ohitashi Salad

In contrast to most salads, Cabbage and Shimeji Mushrooms Ohitashi Salad is served in a evenly flavoured broth made with dashi inventory, mirin, and soy sauce. As talked about in my put up Spinach Ohitashi Salad, there are two sorts of ohitashi – one with a broth and the opposite and not using a broth.

Right this moment’s recipe is the previous and Spinach Ohitashi Salad is the latter. Within the case of ohitashi and not using a broth, you normally pour soy sauce over it to eat. I like each of them, however I believe that the ohitashi with a broth is extra elegant than the opposite.

It’s fairly straightforward to make. The greens are blanched or evenly boiled, then soaked in a broth. I used cabbage and shimeji mushrooms immediately, however you need to use different greens comparable to spinach leaves, Asian greens, and even capsicums. Relying on the greens, you could differ the flavour of the broth or add further garnish to enhance the important thing substances.

What’s in My Cabbage and Shimeji Mushrooms Ohitashi Salad

You may be stunned to see how easy and primary the substances are.

• Cabbage reduce into massive bite-size items
• Shimeji mushrooms, separated into single or a few small mushrooms
• Salt to blanch cabbage

I used shimeji mushrooms as a result of it offers an excellent color distinction, and you need to use an entire mushroom with out slicing it. However as a substitute of shimeji mushrooms, you need to use sliced shiitake mushrooms or different Asian mushrooms comparable to enoki mushrooms, pearl mushrooms, or oyster mushrooms.

Broth

Mild soy sauce makes the color of the broth lighter than utilizing regular Japanese soy sauce. You possibly can go to the part ‘SHŌYU (醤油) SOY SAUCE’ in my put up Pantry Necessities – Half 1, which talks extra about various kinds of Japanese soy sauce.

If you happen to solely have regular Japanese soy sauce, you need to use a diminished quantity of soy sauce with salt as an alternative. 1 tablespoon of sunshine sauce will be substituted with ½ tablespoon of regular soy sauce + ¼ teaspoon salt.

This isn’t extensively identified to individuals, however mild soy sauce is saltier than regular soy sauce. The ratio of salt contained in mild soy sauce is about 18%, whereas regular soy sauce comprises 16%. So, you want to alter the quantity of salt to equal the saltiness of  the sunshine soy sauce when substituting mild soy sauce with regular soy sauce. The system beneath is sweet to recollect.

1 TBSP mild soy = ½ TBSP regular soy + ¼ TSP salt

Substitution with the conventional soy sauce makes much less amount than the amount with the sunshine soy sauce. If the amount must be the identical, you possibly can add water.

The right way to Make Cabbage and Shimeji Mushrooms Ohitashi Salad

You will have to depart the greens within the broth for at the very least 1 hour. However apart from that, it doesn’t take lengthy to make.

1. Put all of the Broth substances in a pot, carry to a boil. Take away from the warmth and let it cool.
2. Blanch shimeji mushrooms and drain by means of a sieve.
3. Blanch cabbage items with salt, then switch the cabbage to a bowl full of ice water.
4. Squeeze water out of the cabbage and put it in an hermetic container along with shimeji mushrooms.
5. Pour the broth over, cowl the floor with cling wrap, and go away for at the very least 1 hour earlier than serving.

If you can be serving the dish instantly after 1 hour of soaking, you possibly can put the cabbages and mushrooms into the pot with the broth. Then, you don’t want to make use of an hermetic container.

When soaking the greens within the broth, you possibly can cluster the cabbage and the shimeji mushrooms individually in an effort to serve them like within the picture beneath.

Cabbage and Shimeji Mushrooms Ohitashi Salad is a fast facet dish or salad you may make while you really feel like another dish must be added.

The flavour of this salad is so light that you just received’t get sick of consuming it time and again. You possibly can preserve Cabbage and Shimeji Mushrooms Ohitashi Salad for 2-3 days within the fridge. You possibly can nonetheless eat it after 3 days, however the flavour turns into bitter, and the broth discolours.

Yumiko

Cabbage and Shimeji Mushrooms Ohitashi Salad

Cabbage and Shimeji Mushrooms Ohitashi Salad is a chic dish served in a evenly flavoured broth, that’s made with dashi inventory, mirin, and soy sauce. It retains 2-3 days within the fridge.

If you’re a vegetarian, use vegetarian dashi inventory comparable to konbu sprint.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It offers you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Salad, Facet

Delicacies:

Japanese

Key phrase:

cabbage recipe, Japanese salad recipe, shimeji mushroom recipe

Serves: 2

Creator: Yumiko

Elements (tbsp=15ml, cup=250ml)

• 100g/3.5oz
  shimeji mushrooms
  (be aware 1)
• 200g/7.1oz
  cabbage
• 5g/0.2oz
  salt
  (=1¼ tsp, be aware 2)

Directions

1. Put all of the broth substances right into a pot and produce it to a boil. Let it cool.

2. Take away or trim thick vein from the core-end of the cabbage leaves. Minimize every leaf into 4cm broad strips, then reduce them into 3-4cm/1⅛-1½” broad items perpendicular to the primary reduce. You possibly can reduce them barely diagonally as effectively.

3. Trim off the bottom of the cluster of the shimeji mushrooms and separate every mushroom stem. If mushrooms are tiny, preserve a few mushrooms collectively.

4. Blanch mushrooms in a boiling water for 1 minute. Drain by means of a sieve.

5. Put 500ml/1.1pt of water and salt (within the substances checklist) within the used pot and produce it to a boil.

6. Put cabbage items into the pot and blanch for 30-60 seconds (be aware 3).

7. Switch the cabbage items to ice water in a big bowl to rapidly cool them down.

8. Take a handful of the cabbage items at a time, squeeze water out of the cabbage and put them in an hermetic container (be aware 4).

9. Put the mushrooms into the container and pour the broth over them.

10. Seal the floor of the Ohitashi Salad with a bit of cling wrap with no air bubbles beneath the cling wrap. Place the lid on and go away for at the very least 1 hour to let the greens take in the flavours.

11. Serve the greens with some broth in a serving bowl.

Recipe Notes

1. As an alternative of shimeji mushrooms, you need to use shiitake mushrooms (sliced), enoki mushroom, pearl mushrooms, or oyster mushrooms as a substitute.

2. I used 5g/0.2oz salt for 500ml/1.1p of water to boil cabbage. So as to add the correct amount of salty flavour to the cabbage, the boiling water must comprise 1% salt.

3. Time to blanch relies on the thickness of the cabbage leaves. If you’re utilizing a comfortable spring cabbage or savoy cabbage, it’ll require solely 30 seconds. The traditional inexperienced cabbage would require longer.

4. If you’re serving the dish instantly after 1 hour of soaking, put the greens into the broth in a pot, as a substitute of utilizing a brand new container.

5. Cabbage and Shimeji Mushrooms Ohitashi Salad retains 2-3 days within the fridge.

6. Diet per serving. It’s assumed that 1% of the salt is absorbed into the cabbage when blanched, and 20% of the broth is consumed.

serving: 189g energy: 52kcal fats: 0.5g (1%) saturated fats: 0.1g (1%) trans fats: 0.0g polyunsaturated fats: 0.2g monounsaturated fats: 0.1g ldl cholesterol: 0.3mg (0%) sodium: 438mg (19%) carbohydrates: 9.4g (3%) dietary fibre: 3g (11%) sugar: 5.8g protein: 3.9g vitamin D: 0mcg (1%) calcium: 44mg (3%) iron: 0.8mg (4%) potassium: 392mg (8%)