Ohitashi, greens in soy broth
Seasonal vegetables, cooked in water or steamed, then chilled in cold water and seasoned with soy sauce, mirin, and broth: a light starter.
At a glance: serves 4 people, 20 min total (15 min prep and 5 min cook time), difficulty: easy, 49 kcal per serving.
Ohitashi is a simple way to serve seasonal vegetables, while preserving their flavor and crispness.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Total20 min
- DifficultyEasy
- Calories49 kcal/serving
- Cooking methodCooked in water or steam, then cooled.
Ingredients
people
Directions
- Prepare the vegetables: cut them to the appropriate size, then cook them in boiling water or steam. Harder vegetables require a longer blanching time.
- Cool them: Immediately plunge the cooked vegetables into cold water to set their color and make them crisp.
- Seasoning: Drain the vegetables, place them in a dish, and season with soy sauce, mirin, and a little broth. The flavor should be subtle.
- Arrange the vegetables in containers, then serve immediately or refrigerate for later.
Nutrition per serving
| Calories | 49 kcal |
|---|---|
| Fat | 2 g |
| Saturated fat | 0.6 g |
| Carbohydrates | 4.3 g |
| Sugars | 1.6 g |
| Fiber | 3.5 g |
| Protein | 1.7 g |
| Salt | 0.45 g |
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