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


Asupara no yakibitashi / grilled asparagus marinated in light broth

The concentrated sweetness of asparagus is highlighted in this light, salty ohitashi marinade. A refreshing small dish for a spring table.


Several asparagus (thicker ones work better)

For ohitashi marinade
200 cc dashi
1 tbsp sake + mirin (equal parts)
1 tbsp usukuchi soy sauce
Pinch salt (not in photo)


Mix all ingredients for marinade.


Cut off whitish tough ends (save for another use), and cut to fit marinating container.


Grill asparagus.

To see if they are done, check the cut surface – if the surface is evenly translucent, they are ready (the center remains opaque if not done).


Marinate for 4-6 hours.


Cut into desired length, and serve.

  • Because of their thickness, asparagus takes a much longer time than leafy greens to absorb dashi flavor.
  • Grilling thick, fresh asparagus takes a bit of time, too. If in a hurry, microwaving briefly might be helpful (I haven’t tried it myself).
  • Great paired with slightly oily dishes (sauteed, deep-fried, etc).

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