| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Eat-lf mail, Ethnic, Fatfree, Vegetarian |
12 |
Servings |
INGREDIENTS
|
|
Small Pot Of Water |
| 1 |
pn |
Salt |
| 1 |
ts |
Scallion; Minced |
| 2 |
bn |
Spinach; Wash, Drain, Stemmed |
|
|
Soy Sauce |
INSTRUCTIONS
O-hitashi is a technique in which water flavored with vinegar or onions is
used to blanch vegetables. The reserved water makes for a flavorful soup
stock.
Bring the water to a rolling boil. Add salt and onion. when the color of
the onion darkens slightly, remove from heat and strain, reserving hot
water. Discard onion and return water to a boil.
Repeat step #1 with spinach, cooking it only for a few seconds. After
straining, run the spinach under cold water. Drain, then roll the leaves
into a 2" thick log. Squeeze gently to remove excess water.
Dampen a sharp knife with a cloth and slice log into 1" pieces. Drizzle
with soy sauce immediately before serving.
Makes 12 pieces. VEGAN
According to magazine: Cal 8.5; Fat 0g; Carb 1.1g; Fib 2.3g; Sod 72mg
Recipe By : Veggie Life, May 1995, pg 30
Posted to Digest eat-lf.v096.n221
Date: Sun, 17 Nov 1996 11:07:13 -0800
From: Reggie Dwork <reggie@reggie.com>
NOTES : According to MasterCook:
Cal 1.5,
Fat 0g,
Carb 0.3g,
Fib 0.2g,
Pro 0.2g,
Sod 5mg,
CFF 9.3%.
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