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Savory Dandelion Green Ohitashi Recipe with Easy Dashi Soy Glaze

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A simple and authentic Japanese-style side dish featuring blanched dandelion greens marinated in a savory dashi soy glaze, balancing bitterness with umami-rich flavor.

Ingredients

Scale
  • 8 ounces (225 grams) fresh dandelion greens, thoroughly washed (young, tender leaves preferred)
  • Water, for blanching
  • 1 teaspoon salt, for blanching water
  • 1/2 cup (120 ml) dashi stock, homemade or instant powder reconstituted
  • 2 tablespoons soy sauce, preferably low sodium
  • 1 tablespoon mirin (can substitute with a pinch of sugar and a splash of rice vinegar)
  • 1 tablespoon sake (optional)
  • 1 teaspoon toasted sesame seeds, for garnish (optional)

Instructions

  1. Rinse the dandelion greens thoroughly to remove dirt and grit. Trim off any tough stems if needed. Set up a bowl of ice water nearby.
  2. Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the water. Submerge the dandelion greens and blanch them for exactly 1 minute.
  3. Using a slotted spoon or tongs, immediately transfer the greens to the ice water bath to stop cooking and preserve color and texture.
  4. Drain the greens well and gently squeeze out excess water. Chop the greens into 2-inch (5 cm) pieces.
  5. In a medium saucepan, combine 1/2 cup dashi stock, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon sake (if using). Bring to a gentle simmer over medium heat and cook for 3–4 minutes until slightly reduced and aromatic.
  6. Place the chopped dandelion greens in a shallow dish. Pour the warm dashi soy glaze over the greens and toss gently to coat evenly. Let marinate for at least 10 minutes at room temperature or refrigerate up to 1 hour.
  7. Transfer the greens to a serving bowl or small plates. Sprinkle with toasted sesame seeds before serving.

Notes

Do not overcook the greens; blanch for exactly 1 minute to keep them vibrant and crisp. Shock immediately in ice water to stop cooking. Use quality dashi for best flavor. Marinate for at least 10 minutes to allow flavors to meld. For gluten-free, substitute tamari for soy sauce. For vegan, use kombu dashi instead of bonito-based dashi. Avoid microwaving leftovers to preserve texture.

Nutrition

Keywords: dandelion greens, ohitashi, dashi soy glaze, Japanese side dish, blanching greens, umami, healthy recipe, vegan option, gluten-free option

Find it online: https://gleefulfork.com/savory-dandelion-green-ohitashi-recipe-with-easy-dashi-soy-glaze-tutorial/