Blanched Vegetables in Dashi Broth (Ohitashi) | Oregonian Recipes

Ingredients

• 1 pound green leafy vegetables such as spinach, rapini, turnip greens, stemmed chard or kale
• 1 teaspoon salt
• 1 cup Dashi Broth, cooled (see accompanying recipe)
• 1 tablespoon soy sauce
• 1 teaspoon mirin (sweetened Japanese rice wine)
• 2 tablespoons bonito flakes (optional; see note)
• 1 teaspoon toasted sesame seeds