{"product_id":"nibitashi","title":"Nibitashi","description":"\u003ch2 dir=\"ltr\"\u003eNibitashi is a technique in which vegetables are briefly cooked until \u003cem\u003ecrisp-tender\u003c\/em\u003e and then marinated in \u003cem\u003eflavored dashi. \u003c\/em\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eThe dashi is seasoned with \u003ca href=\"https:\/\/hirokoskitchen.com\/products\/homemade-mirin\"\u003emirin\u003c\/a\u003e and \u003ca href=\"https:\/\/hirokoskitchen.com\/products\/shoyu-japanese-soy-sauce\"\u003eusukuchi shoyu\u003c\/a\u003e, the light-colored soy sauce. This is one of my favorite ways to enjoy seasonal vegetables. Here, you see asparagus, snack peas, faba beans, beet greens and broccoli raab.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe dashi marinade enhances the natural flavor of all of these vegetables. In this sauce, I use usukuchi shoyu, a light-colored shoyu with a lighter color and flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003cspan\u003e:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eChoice of June \/ summer greens (For example, 1 bunch of asparagus and 1 bunch of broccoli raab)\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e1⅓ cups dashi\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e2 tablespoons mirin (substitute with 1 ½ tablespoons maple syrup)\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e2 tablespoons usukuchi shoyu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-064f0256-7fff-b920-b427-a850b6568469\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003ePrepare the vegetables.\u003c\/strong\u003e \u003cbr\u003eRemove the tough ends and any brown frills from the asparagus. Because the stems and leafy tops of broccoli raab cook at different speeds, bundle the stalks together and secure the bottom with a rubber band.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eMake the marinade.\u003c\/strong\u003e \u003cbr\u003eIn a pot, combine the dashi, mirin, and usukuchi shoyu. Bring to a light simmer, then turn off the heat. Transfer the warm marinade to a container.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eCook the asparagus.\u003c\/strong\u003e \u003cbr\u003eBring a pot of water to a boil and salt it lightly. Cook the asparagus for 1–2 minutes, just until bright green and crisp-tender. Cool immediately in cold water; quickly drain, and pat dry. Add the asparagus to the marinade in the container.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eCook the broccoli raab.\u003c\/strong\u003e \u003cbr\u003eLower only the stem portion into boiling water for 1 minute, then push the leafy tops into the water to finish cooking the whole bundle evenly – 1 to 2 minutes. Drain and transfer the greens into a bowl of cold water. Remove from the water, squeeze firmly, and add to the marinade. Set the container in a bowl of cold water to cool the vegetables quickly.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eMarinate.\u003c\/strong\u003e\u003cbr\u003eWhen the vegetables are cool, cover the container with a fitting lid and refrigerate. They are ready in 1 hour, or marinate overnight for a deeper flavor.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53264914415910,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-other-greens-nibitashi.jpg?v=1780080118","url":"https:\/\/hirokoskitchen.com\/products\/nibitashi","provider":"Hiroko Shimbo","version":"1.0","type":"link"}