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


Mizuna no ohitashi okakazoe / mizuna in light broth, with bonito flakes

When you have whole leafy greens with roots still attached, it’s easy to turn a casual ohitashi into a slightly formal dish. Here is an example with mizuna mustard greens topped with bonito flakes.


Large handful (around 200 g) mizuna mustard greens (185 g in photo)

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 leaves turn bright, immediately remove from boiling water, and put in ice water to stop cooking.


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. 

Cut off root ends, and cut bundle into desired length (height when placed in a bowl or plate).


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).

Top with katsuobushi.

  • 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).

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