{"id":3767,"date":"2014-03-01T12:53:57","date_gmt":"2014-03-01T03:53:57","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=3767"},"modified":"2014-02-28T13:02:13","modified_gmt":"2014-02-28T04:02:13","slug":"kicchiri-kitchen-spinach-ohitashi","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2014\/03\/kicchiri-kitchen-spinach-ohitashi\/","title":{"rendered":"<b>Kicchiri Kitchen:<\/b> Spinach Ohitashi"},"content":{"rendered":"<p><strong>Spinach steeped in dashi<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>My friend Sayaka kindly invited me to her home and taught me this quick and easy recipe, perfect for appetizers. Ohitashi means \u00e2\u20ac\u02dcto soak in dashi stock\u00e2\u20ac\u2122. Spinach ohitashi is a popular dish but you can make it with onions, asparagus and all sorts of veg. For now, let\u00e2\u20ac\u2122s stick to the classic.<\/p>\n<p>&nbsp;<\/p>\n<p>Prep Time: 10 minutes<\/p>\n<p>Cook Time: 2 minutes<\/p>\n<p>&nbsp;<\/p>\n<p>Makes 4 servings<\/p>\n<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1704.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-3717\" alt=\"IMG_1704\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1704-300x235.jpg\" width=\"300\" height=\"235\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1704-300x235.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1704-512x401.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Ingredients<\/p>\n<p>One bunch of spinach<\/p>\n<p>6g of dashi powder<\/p>\n<p>1tsp usukuchi soy sauce<\/p>\n<p>1 tsp koikuchi soy sauce<\/p>\n<p>Salt<\/p>\n<p>Optional: sprinkling of shredded katsuobushi (fish flakes) and grated yuzu peel.<\/p>\n<p>&nbsp;<\/p>\n<p>1. Wash spinach.<\/p>\n<p>2. Boil enough \u00c2\u00a0water to cover the spinach \u00c2\u00a0in a deep pan. Add salt.<\/p>\n<p>3. Meanwhile in a bowl add 6g of dashi powder to 1\/4 cup of cold water. Put 1tsp of usukuchi (saltier) soy sauce into the mix and salt to taste.<\/p>\n<p>4. When the water boils, blanch the whole spinach stems for about a minute.<\/p>\n<p>5. Remove and rinse under a cold tap.<\/p>\n<p>6. Squeeze off excess water from spinach with hands and drizzle a tsp of koikuchi soy sauce (the regular stuff) over the spinach. Squeeze again to tightly pack the spinach.<\/p>\n<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1708.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-3718\" alt=\"IMG_1708\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1708-240x300.jpg\" width=\"240\" height=\"300\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1708-240x300.jpg 240w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1708-360x450.jpg 360w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/a>7. Cut the spinach into 1 inch blocks and place into the dashi mix.<\/p>\n<p>8. Leave to chill in the fridge for 10 minutes or as long as you like.<\/p>\n<p>9. Stack the ohitashi up high in small bowls and serve. If you like you can top it with shredded katsuobushi and grated yuzu peel.<\/p>\n<p>&nbsp;<\/p>\n<p>Hai, douzo.<\/p>\n<p>Cherie Pham<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spinach steeped in dashi &nbsp; My friend Sayaka kindly invited me to her home and taught me this quick and easy recipe, perfect for appetizers. Ohitashi means \u00e2\u20ac\u02dcto soak in dashi stock\u00e2\u20ac\u2122. Spinach ohitashi is a popular dish but you can make it with onions, asparagus and all sorts of veg. For now, let\u00e2\u20ac\u2122s stick&#8230;<\/p>\n","protected":false},"author":79,"featured_media":3719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[103,392],"tags":[],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/02\/IMG_1713.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/3767"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=3767"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/3767\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/3719"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=3767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=3767"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=3767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}