All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Horenso to yaki-shiitake no remon-bitashi / lemon-flavored ohitashi with spinach and grilled shiitake

An ordinary ohitashi with a citrus twist.


1/2 bunch spinach
5 shiitake mushrooms
1 small lemon (peel only)

For ohitashi marinade

200 cc dashi
1/2 tsp usukuchi soy sauce
1/2 tsp salt


Prepare ohitashi marinade. Mix dashi, usukuchi soy sauce and salt, and set aside.


Blanch spinach, and cut into 3-4 cm.

Squeeze out extra water and add to marinade.


Grill or broil shiitake.

When cool, tear into 4-8 and add to marinade.


Cut lemon peel into small (5mm) squares, and add to marinade.

Wait for at least 15 minutes before serving.

  • Make sure the ohitashi marinade is cool before adding spinach.
  • Lemon peel tastes bitter for the first several hours, but tastes much milder the following day. Alternatively, mix in or top with lemon zest.

No comments: