For ohitashi broth
200 cc katsuo or katsuo-kobu dashi
1/2 tsp usukuchi soy sauce
1/2 tsp salt
2-3 tbsp katsuobushi bonito flakes
In a container, mix all ingredients for ohitashi broth.
Bring plenty of water to boil, and put mizuna from the root ends.
When mizuna is cool, squeeze out excess water, and soak as a single bundle in ohitashi broth for at least 30 minutes.
Squeeze out ohitashi broth from mizuna, and place it on cutting board; take half of the bundle and reverse it, so that there is an even thickness of roots and leaves at both ends.
Serve in a bowl or on a plate in a standing position, pour some ohibashi broth (aim for the bowl/plate, not the mound of mizuna).
- If you are working with mizuna that has been cut at the root, you can tie stems toward the bottom with twine.
- Bonito flakes are mainly to create the impression of height. Toasted sesame seeds (whole or coarsely ground) are always a nice companion for ohitashi.
- This looks better if mizuna is on the tall side (approx. 5 cm).