Vegan Ohitashi is a simple, yet profoundly flavorful Japanese dish that epitomizes the elegance of traditional cuisine with a plant-based twist. This version forgoes the customary dashi made from fish flakes in favor of a vegan broth, infusing the boiled greens with umami-rich seaweed and shiitake mushrooms. The greens, typically spinach or komatsuna, are blanched to perfection, retaining their vibrant color and nutrients. After chilling, they are gently pressed to remove excess water, then marinated in the subtly sweet and savory vegan dashi. This dish is a celebration of minimalism, focusing on the purity of the ingredients and the harmony of flavors. Served chilled, it provides a refreshing and nutrient-packed addition to any meal, embodying the essence of Japanese culinary wisdom through a vegan lens.
Vegan Ohitashi (Japanese Boiled Greens)
Vegan Ohitashi is a simple, yet profoundly flavorful Japanese dish that epitomizes the elegance of traditional cuisine with a plant-based twist.
Method
10 min prep ยท 5 min cook
Clean the spinach or komatsuna thoroughly.
In a pot, bring water to a boil, add the greens, and blanch for about 1 minute until just wilted.
Immediately transfer the greens to a bowl of ice water to stop the cooking process. Then drain and gently squeeze out excess water.
For the vegan dashi, soak kombu and shiitake mushroom in 2 cups of water for at least 30 minutes. Remove the kombu and mushroom, then add soy sauce, mirin, sake, and sugar to the liquid. Heat until just before boiling.
Marinate the squeezed greens in the vegan dashi for at least 30 minutes.
Courses: Dinner, Lunch
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