<Ingredients>
5 shiitake mushrooms
1 small lemon (peel only)
For ohitashi marinade
200 cc dashi
1/2 tsp usukuchi soy sauce
1/2 tsp salt
<Directions>
1.
Prepare ohitashi marinade. Mix dashi, usukuchi soy sauce and salt, and set aside.
2.
Blanch spinach, and cut into 3-4 cm.
Squeeze out extra water and add to marinade.
3.
Grill or broil shiitake.
When cool, tear into 4-8 and add to marinade.
4.
Cut lemon peel into small (5mm) squares, and add to marinade.
Wait for at least 15 minutes before serving.
<Notes>
- 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.
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