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VEGETABLE NIBITASHI

Simmered spring seasonal vegetables in soy sauce base dashi broth.

This is the simplest, yet the best dish to embrace the taste of spring vegetables !






 


<VEGETABLE NIBITASHI/ 春野菜の煮びたし>


<Yeild> 2 servings


<Prep time> 5 mins


<Cook time> 5 mins


<Ingredients>

½ cup broccoli

6 snap peas

3 asparagus


Marinade

1 cup ( 250ml) dashi ( water 250ml + 1 dashi packet)

⅓ tsp salt

1 ½ tbsp soy sauce

1 tbsp cooking sake


<Directions>

1. Cut broccoli into florets. Remove the strings of snap peas. Remove the outer tough layer of asparagus by peeling ⅓ of the bottom part. Cut into half.


2. Add all the marinade into the pan. Bring it to a boil. Add broccoli and bottom part of asparagus. Blanch it for 1 min.

Add snap peas and the rest of the asparagus. Blunch it for another 1 min. Transfer to the container. Let it cool and keep it in the fridge for 2 hours or overnight.



<Miwa’s tips> ※Watch more on YouTube!

1. Use any vegetable on hand( onion, bell peppers , spinach, corn, edamame etc).


2. Try not to overcook as it continues to cook in the residual heat.


3. It’s the best when it’s chilled.



<Storage time>

Keep it in an air-tight container in the fridge for 4 days.


☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!


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