Japanese｜Seafood｜Spring｜Vegetables｜芹としらす干のお浸し
Blanched Japanese Parsley and Dried Whitebait (Ohitashi)
Culinary Workshop - Culinary Art - 2011.May
Ingredients
| Japanese parsley (seri) | 150g |
| Dried whitebait (shirasu) | 20g ... Blanch in hot water, then drain in a colander. |
Seasonings
| Dashi stock | 50ml |
| Soy sauce | 2 tsp |
| Sake | 1 tsp |
| Mirin | 1/2 tbsp |
| Salt | 1/3 tsp |
Steps
- Cut the Japanese parsley into 3cm lengths and blanch in salted boiling water. Rinse in cold water, then drain and squeeze out excess water.
- Combine the seasonings, then soak the Japanese parsley and dried whitebait in the mixture to let the flavors meld.