Crab and Spinach Ohitashi with Mixed Mushrooms
This dish may sound and look showy, but it is really easy to put together and makes good use of your steaming attachment! It has been shared with us by Andrea Lee from Forking Foodie. It is a Japanese dish somewhere between a soup and a salad. Throw it all in together for a quick soup once cooked, or plate up like my suggestion if you want to serve it up to impress. The beauty of Japanese food is that it's so clean and healthy, it's brilliant for simple low calorie eating on fast days. This is only 121 calories per serving.
No: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 4, can be halved, see Notes
Cannot be frozen
- mushrooms - 300g, mixed, e.g. shimeji, enoki or oyster
- baby spinach - 300g, leaves
- crab meat - 240g, white
- bonito flakes - sprinkles, to serve (see Notes)
- fresh chives - chopped, to serve
- spring onions - sliced, to serve
- water - 1.1L, cold, or 800g cold dashi stock + 300g water
- chicken stock - 80g, or vegetable stock concentrate
- oyster sauce - 30g (*ensure GF if required)
- fish sauce - 2 tsp (*ensure GF if required)
- mushrooms - 3, dried, shiitake, rinsed (optional)
- tamari - 50g, sauce (plus possible extra to taste)
- sake - 50g (or extra water)
- Clean the mushrooms (300g) of all dirt and grit, cut off the base (for the shimeji / enoki mushrooms) and separate the individual mushrooms. Or, if using oyster mushrooms, trim the stalks, and cut or tear the large ones into smaller strips, and slice any other mushrooms. Make sure all the mushrooms are in evenly sized pieces / strips / slices and toss them into the lower dish of the steaming attachment, making sure there are spaces for the steam to get through.
- Wash and drain the spinach (300g) and place it in the steaming attachment upper tray, then set the upper tray in place on top of the mushrooms. It will be a tight squeeze, but you just need to lay it as flat as possible then give it a good squish and put the lid on top. Set aside.
- Add cold water (1.1L), stock concentrate (80g), oyster sauce (30g), fish sauce (2 tsp), shiitake mushrooms (3), tamari sauce (50g) and sake (50g) to the bowl. If you are using tinned crab, you can drain the juices into the broth for extra flavour when you open the tin. Set the steaming attachment in place. Program 19 minutes / Steaming Temperature / Reverse+Speed 2.
- Meanwhile, get your bowls ready for serving and chop any chives / spring onions if using.
- Once cooked, fish out the shiitake mushrooms from the bowl (or strain through a sieve). Taste the broth and add extra soy sauce if required.
- Add the spinach, mushrooms and crabmeat (240g) to the broth.
- Serve, sprinkled with bonito flakes, chives and spring onions, if desired.
- Put your food ring in a nice large soup bowl and put the hot spinach in it, pressing down lightly.
- Scatter the mushrooms around the outside of the ring. Put the crabmeat (240g) on top of the spinach. Delicately balance some bonito flakes (or chives/spring onions) on top of the crab.
- Carefully ladle in a couple of small ladlefuls of broth over the mushrooms, then remove the ring and serve.
- You will have some broth remaining – serve this alongside in a jug with some tamari or light soy sauce for your guests to help themselves to, and get your guests to stir it all in together before eating (those bonito flakes are not really for eating dry!)
- If halving, use 600g of water.
- Bonito flakes are dried, smoked flakes of tuna, a traditional Japanese ingredient.