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
- 1 pound Swiss chard, preferably red; about 2 bunches, ends trimmed
- 2 tablespoons Japanese soy sauce
- 1 tablespoon bonito flakes
- 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.
- When chard is cool, drain again, squeeze out excess liquid and cut into bite-size pieces.
- Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.
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