Watercress Ohitashi

In response to my friends' request, here's the recipe for Ohitashi with watercress and shiitake mushroom. This is a really easy dish you can make in 10 minutes or a day in advance.

You can use spinach or any other green for this recipe. Just make sure to adjust the blanching time accordingly. Also, this is the vegetarian version, using seaweed broth only instead of fish broth that is more popular.

Watercress Ohitashi Recipe

Japanese Lingo Tip:
Ohitashi comes from the verb "hitasu (soak, marinate)." It's often made with spinach. Basically, blanched veggetable marinated in broth (usually bonito and seaweed broth). A very light appetizer served chilled.

Ingredients (for 3 - 4 appetizer servings)

• Watercress - 1 bunch
  
• Shiitake mushroom - about 5 caps sliced
  (You can do without mushroom or with other kind of mushroom: no problem)
  
• Seaweed broth - 1.5 cup (use 1 pack of broth powder)
  
• Soy Sauce - 2 tbsp (or to taste)
  
• Salt - to taste
  
• Mirin - 1 tbsp (if available)
  
• Toasted sesame seeds - (for topping if available)
  
• Sesame oil - 1 drop (if available)

1. Blanch watercress for about 2 minutes; chill it in cold water; squeeze water; roughly cut the watercress in half so it is easier to eat.

2. Boil 1.5 cup of water; add broth powder (see package pic); add soy sauce, salt, mirin and sesame oil. It could taste a bit too salty as you won't drink the entire broth and it tastes less salty when it's chilled. Throw in the sliced mushroom while the broth is still hot.

3. Put broth with mushroom, watercress in a bowl or container. Let it marinate for at least an hour or longer. Sprinkle sesame seeds for decoration and crunch.