Ohitashi (Japanese Blanched Greens With Savory Broth) Recipe

• Kosher salt
• 1 pound (450g) leafy green vegetables, such as curly spinach, watercress, Swiss chard, turnip or beet greens, or bok choy, washed well (see note)
• 1 tablespoon (15ml) mirin
• 1/4 cup (60ml) soy sauce, preferably
• (light) soy sauce
• 3/4 to 1 cup (175 to 235ml)
• or
• dashi
• Bonito flakes or sesame seeds, for garnish

1. Prepare an ice bath in a large bowl. In a medium or large pot of salted boiling water, cook greens until tender, 1 to 2 minutes depending on type. Immediately transfer to prepared ice bath to cool.
2. Meanwhile, in a small saucepan, bring mirin and soy sauce to a simmer over medium-high heat, then remove from heat. Combine soy mixture with 3/4 cup (175ml) dashi. Taste, then add more of remaining dashi if a more dilute flavor is desired. Let cool completely.
3. Drain greens. Using your hands, wring out as much water from greens as possible, then transfer to a container, pour dashi marinade on top, and toss to coat. Refrigerate, covered, for at least 30 minutes and up to 8 hours.
4. Arrange greens on a single serving plate or several individual ones; they are often arranged in a neat line, or compressed into a cylinder shape, though loosely mounding them also works. Drizzle some of the dashi marinade on top, then garnish with bonito flakes or sesame seeds. Serve.

kosher salt, green vegetables, mirin, soy sauce, soy sauce, dashi, sesame seeds

Taken from www.seriouseats.com/recipes/2017/10/ohitashi-japanese-blanched-greens-dashi-recipe.html (may not work)