SPINACH AND ENOKI MUSHROOM OHITASHI

SPINACH AND ENOKI MUSHROOM OHITASHI

Course: Speciality
Author: Chef Edwin Mizuno

Equipment

  • Large Pot
  • Colander
  • Airtight Container
  • Bowl For Ice bath

Ingredients

  • 2 Bunched Spinach
  • 1 Package Enoki Mushrooms
  • 1 Piece Dashi Konbu 2" x 2"
  • ¾ Cup Mirin
  • 8 Cups Water
  • 1 Cup Usukuchi Shoyu
  • 2 Hand Scoops Kezuribushi
  • 1 Tbsp. Salt

Instructions

Prepare Spinach.

  • Pour water into a large pot. Add salt, then bring to a boil.
  • Rinse spinach individually, then bundle it back together.
  • Next, blanch the spinach in the boiling water (stem first), for 15 seconds. Add the remainder part of the spinach (leaves) then blanch for 20 seconds. Strain in colander
  • Place in an ice bath for 3 minutes (this helps stop the cooking process). Squeeze out excess water, then cut the ends off. Discard.
  • Cut into 1-inch length pieces and set aside.

Prepare Enoki Mushroom.

  • Cut ½” off of the bottom stems of the enoki. Discard.
  • Cut the enoki in half, separating the stems, then place into the boiling water for 15 seconds. Strain in a colander then cool.

Prepare Dashi.

  • Add the konbu to the 8 cups of water, mirin, and usukuchi shoyu. Bring to a boil; then remove from heat.
  • Add kezuribushi. Let it sit for 5 minutes, then strain.
  • Discard the konbu and kezuribushi. Cool.
  • Add in spinach and enoki to the dashi to marry together.
  • Place in an airtight container and refrigerate overnight. Serve cold.