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Fresh Peas Salad - Ohitashi

Posted on April 10, 2009 at 2:33 AM

While living in Paris last spring, I discovered French peas. That's all I wanted to eat for days in a row. A little butter on top and the peastasetd like heaven.  California peas have the same effect on me. I wantto eat them everyday while they are in season.

Ohitashi is another heavenly way to enjoy fresh peas  Ohitashi in Japanese means "to gently soak".  No drowning of dressings. Just soaking. The flavor of Ohitashi dressing is a very mild dashi based stock that is seasonedwith soy sauce and sake.  The idea is to taste the fresh peas. 

Use usukuchi soysauce to make Ohitashi. It is a little saltier but milderin flavor than koikuchi soy sauce.  Other vegetables that like to soakgently in Ohitashi dressing are cooked asparagus, spinach, enoki andshimeji mushrooms, tomatoes, okura, edamame, cabbage and bean sprouts. Just be careful not to overcook the vegetables. 


Makes 4 servings

  • 3 cups fresh peas, shucked
  • Dash of salt 
  • Ohitashi dressing (see is the link
  • Garnish: 3-4 tbls Bonito flakes - optional 
  1. Make the Ohitashi dressing (see the Basics)
  2. Shuck the peas.  Do this last minute so the peas don't dry up. 
  3. Bringa medium size pot of water to boil.  Add salt and peas at once.  Letthe water in the pot boil again. The peas will come up to the surfaceand begin dancing.  Turn off heat.  Drain water.  Let peas cool alittle, 2-3 minutes.
  4. Put peas in a serving bowl.  Gently pour theOhitashi dressing on the peas and let them soak in the dressing for atleast 20 minutes. You can chill the Peas Ohitashi if you like. Best toeat this dish within a day.
  5. Garnish peas with bonito flakes and serve.  


Categories: Appetizers, Vegetable and Seaweed Dishes

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