SPINACH AND ENOKI MUSHROOM OHITASHI
Author: Chef Edwin Mizuno
Bowl For Ice bath
- 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
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.
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.