Swiss Chard Oshitashi Recipe

Mar 8, 2013 3:31 pm

Master of Japanese cooking gives us a side recipe

Photo: Raymond Ham
Photo: Raymond Ham
Traditionally made with spinach, this oshitashi recipe uses swiss chard.

Master chef Nobu Matsuhisa's signature is keeping it simple: if you've ever had the pleasure of that miso-glazed black cod, you know what we're talking about. His Swiss Chard Oshitashi, a winter twist on Japanese sesame-soy boiled spinach, might just be the perfect side dish.

Thin flakes of dried bonito, a fish that’s related to mackerel and tuna, have been used as a briny, faintly smoky seasoning in Japan for centuries. Bonito flakes are available at Asian markets, many supermarkets and Asian Food Grocer.

Courtesy of Martha Stewart Living

Servings: 4


1 pound Swiss chard, preferably red; about 2 bunches, ends trimmed
2 tablespoons Japanese soy sauce
1 tablespoon bonito flakes
  1. Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
  2. When chard is cool, drain again, squeeze out excess liquid and cut into bite-size pieces.
  3. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.

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Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
5 minutes
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