Ohitashi is a dish in which lightly cooked vegetables are marinated in dashi, and is a great way to prepare a wide variety of vegetables. A key to successful ohitashi dishes is the use of flavorful dashi stock, such as Kayanoya Original Dashi Stock Powder. In the dish shown here, the ohitashi features colorful Swiss chard, both tender leaves and stems. A splash of spicy yuzu kosho sauce adds depth of flavor.
1 packet Kayanoya Original Dashi Stock Powder
1 teaspoon sugar
⅛ teaspoon sea salt
2 teaspoons soy sauce
⅒ teaspoon Kayanoya Hot & Fragrant Yuzu Kosho Sauce
10 ounces three–color Swiss chard
In a small saucepan, add 1 ½ cups of water and the Kayanoya Original Dashi Stock Powder.
Bring water to a simmer and cook over low/medium heat for 3 minutes.
Remove the packet and discard.
Add the sugar, salt, soy sauce, and yuzu kosho.
Stir and dissolve the sugar and salt.
Turn off heat and cool to room temperature.
Cut and separate the hard stems of the Swiss chard from the tender leaves.
Cut the stems diagonally into thin slices.
Bring plenty of salted water in a pot to a boil.
Add the sliced stems and leaves in separate batches to the pot, and cook each 1 minute respectively.
Drain the vegetables, and cool under cold tap water.
Squeeze the leaves and stems separately to remove excess water.
Divide the leaves into even stacks, and cut leaves into bite–size pieces.
Add the stems and leaves to the prepared stock, and let stand from 20 minutes to overnight.
Divide and serve in two bowls.