Marinated Shiitake Mushrooms and Komatsuna (Japanese Mustard Spinach)
A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich. Please enjoy the synergistic effect of bonito flakes and mushrooms.
- 1 bundle (400g) komatsu-na
- 1 pack (3 ounces) fresh shiitake mushrooms
- 1 pack (3 ounces) fresh shimeji mushrooms
- bonito flakes
Dashi for marinating
- 3 cups (600cc) ichibandashi
- 40cc light soy sauce
- 50cc mirin
- 20g (1 ounce) coarse salt for boiling the komatsuna
Wash the komatsuna. Boil water with coarse salt and blanch the komatsuna from the bottom till it becomes tender for about 2 minutes. Then immerse them in cold water. Squeeze out the water well and cut into 1 inch (3cm) lengths.
Take the stems off of the shimeji mushrooms. Wash and pick them apart.
Boil both the mushrooms in 1L of hot water for 2~3 minutes. Strain them, then immerse them in cold water for about 5 minutes and squeeze out the water well from them.
Put dashi for marinating in a pan and let it boil. Cool it down.
Marinate the komatsuna and mushrooms one hour prior to serving.
Place it on a plate and sprinkle on the bonito flakes.
Umami comes from...
©Umami Information Center