Adjust the amount of usukuchi soy sauce and salt according to the timing of eating/serving.
200 cc katsuo dashi, room temperature or colder
1/2 tsp usukuchi soy sauce
1/8 tsp salt
half bunch mizuna
half bunch spinach
Mix all ingredients for marinade.
Bring water to boil, and put mizuna, stem part first.
When color changes (brightens), immediately remove from boiling water and put in cold water to stop it from cooking and preserve the color.
Immediately squeeze out extra water.
Repeat the process for spinach.
Cut into 4-5 cm length.
Soak in marinade.
Ready to eat after 15-20 minutes.
Top with toasted and coarsely ground sesame seeds immediately before serving (optional).
- The preparation above is for when eating within one hour or so. If eating several hours after preparation or for use a topping for noodles, reduce usukuchi soy sauce and salt by half.
- After blanching vegetables, do not keep them in cold water longer than necessary, as it will make them soggy and more nutrients will be lost.
- Koikuchi (regular) soy sauce can be used instead of usukuchi soy sauce. However, usukuchi soy sauce fixes the vegetable color better and gives a sharp, clear saltiness, which makes the dish stand out when served with other things.
(Last updated: August 21, 2016)