Komatsuna Greens & Shimeji Mushroom Ohitashi
An ohitashi is a quick, easy side dish of refreshingly chilled natural vitamins and minerals topped with a bit of tasty umami-rich protein. It’s traditionally made with either leafy greens or mushrooms. This recipe combines both to create an especially nutrient-rich, delicious dish. Komatsuna mustard greens are high in vitamin C, calcium, and carotene; shimeji mushrooms provide niacin and potassium. The mushrooms also contain a lot of protein and umami. You can top an ohitashi with a variety of things, such as semi-dried chirimen to accentuate the calcium, protein, and umami in the dish and also give it a slightly creamy texture. This is a very quick recipe for busy people because it uses ponzu, an all-in-one seasoning, as the light sauce used to dress the vegetables. In addition, you can prepare it in a microwave.
Komatsuna Greens & Shimeji Mushroom Ohitashi
Komatsuna to Shimeji no Ohitashi : 小松菜としめじのお浸し
Serves 2
Main Foods
Komatsuna Greens, 3 bunches (about 150 g)
Shimeji Mushrooms, 1/2 cup (about 50 g)
Seasonings
Shio Ponzu or Ponzu Sauce, 2 tablespoons, to taste
Aromatics / Flavorings
Chirimen, 1 tablespoon
Directions
Thoroughly wash the komatsuna greens, then cut off the tips of the root ends, leaving them still attached at the base. Cut off the root end of the shimeji mushrooms and break them up into pieces.
Bring a wide fry pan or pot of salted water to a boil. Blanch the greens by sliding them into the water stem-end first, holding the leaves out of the water for the first 30 seconds. Then push the leaves down into the water with tongs and blanch everything for another 15-30 seconds. They’re done as soon as the leaves have wilted. (If your komatsuna are especially long, first cut them roughly in half where the stems become mostly leaves and put the stems in first and then the leaves.) Transfer to a bowl of ice water.
When cool, drain and firmly squeeze out any excess moisture from the greens by holding them from the still connected ends and squeezing as you slide your hand down to their tips. Lay the greens out on a cutting board, cut off the root end completely and discard. Cut into 1 1/2- to 2-inch (4-5 cm) lengths.
Blanch the shimeji mushrooms in the same water for 4 minutes. Cool in ice water and drain.
Place the greens and mushrooms in a container, pour over the ponzu, and toss. Cover and place in the refrigerator to chill for at least 15 minutes and to give the vegetables a chance to soak up the sauce. It will keep refrigerated for 2-3 days.
Microwave Method:
Once you’ve washed the komatsuna, cut it into 1 1/2- to 2-inch (4-5 cm) pieces, separating the stems from the leaves. Break the shimeji apart. Put 1 tablespoon of sake in a flat microwaveable container, then add the vegetables, layering them as follows: shimeji, komatsuna stems, and the komatsuna leaves.
Cover and microwave at 600W for 3:20 minutes and at 500W for 4 minutes. Remove and mix in the ponzu and let cool down, uncovered, before putting in the refrigerator.
Serve
Serve cold in a small bowl, mixing in the chirimen just before serving.
Variations / Substitutions
You can use any kind of leafy greens in the recipe, like spinach, and also any kind of mushrooms. White button mushrooms are a good substitute for shimeji because they’re equally loaded with umami. Cut them into quarters or four slices.
In addition, you can finish the dish with other kinds of umami-rich proteins. Other traditional types are katsuo-bushi skipjack tuna flakes and toasted sesame seeds. Or a sheet of abura-age deep-fried tofu skin. If using this, first run it under hot water and pat dry with a paper towel. This will remove excess oil. Then cut into 1/2-inch (1.5 cm) strips, starting from the long end.