Cabbage and Shimeji Mushrooms Ohitashi Salad

Not like 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 with out a broth.

In the present day’s recipe is the previous and Spinach Ohitashi Salad is the latter. Within the case of ohitashi with out a broth, you normally pour soy sauce over it to eat. I like each of them, however I feel that the ohitashi with a broth is extra elegant than the opposite.

It’s fairly simple to make. The greens are blanched or evenly boiled, then soaked in a broth. I used cabbage and shimeji mushrooms at present, however you should use different greens akin 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 components.

What’s in My Cabbage and Shimeji Mushrooms Ohitashi Salad

You may be stunned to see how easy and fundamental the components are.

• Cabbage lower 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 should use an entire mushroom with out slicing it. However as a substitute of shimeji mushrooms, you should use sliced shiitake mushrooms or different Asian mushrooms akin 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 may 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.

In case you solely have regular Japanese soy sauce, you should use a decreased quantity of soy sauce with salt as an alternative. 1 tablespoon of sunshine sauce may be substituted with ½ tablespoon of regular soy sauce + ¼ teaspoon salt.

This isn’t extensively identified to folks, 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 accommodates 16%. So, it’s worthwhile 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 formulation 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 best way to Make Cabbage and Shimeji Mushrooms Ohitashi Salad

You’ll need to go away the greens within the broth for at the very least 1 hour. However aside from that, it doesn’t take lengthy to make.

1. Put all of the Broth components in a pot, convey 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 may 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 as a way to serve them like within the photograph beneath.

Cabbage and Shimeji Mushrooms Ohitashi Salad is a fast aspect dish or salad you can also make once you really feel like yet one more dish must be added.

The flavour of this salad is so light that you simply received’t get sick of consuming it time and again. You may preserve Cabbage and Shimeji Mushrooms Ohitashi Salad for 2-3 days within the fridge. You may 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 sublime 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 akin to konbu sprint.

Do not forget 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 a whole meal. I hope it’s of assist to you.

Recipe Sort:

Salad, Aspect

Delicacies:

Japanese

Key phrase:

cabbage recipe, Japanese salad recipe, shimeji mushroom recipe

Serves: 2

Writer: Yumiko

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

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

Directions

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

2. Take away or trim thick vein from the core-end of the cabbage leaves. Lower every leaf into 4cm huge strips, then lower them into 3-4cm/1⅛-1½” huge items perpendicular to the primary lower. You may lower 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 components record) within the used pot and convey it to a boil.

6. Put cabbage items into the pot and blanch for 30-60 seconds (notice 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 (notice 4).

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

10. Seal the floor of the Ohitashi Salad with a chunk 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 absorb the flavours.

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

Recipe Notes

1. As a substitute of shimeji mushrooms, you should use shiitake mushrooms (sliced), enoki mushroom, pearl mushrooms, or oyster mushrooms instead.

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 depends upon the thickness of the cabbage leaves. If you’re utilizing a tender spring cabbage or savoy cabbage, it should require solely 30 seconds. The conventional 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%)