Tuna and Komatsuna Ohitashi
15-Minute Refreshing ‘Tuna and Komatsuna Ohitashi’ – A Japanese Delight
Enjoy a beautiful and refreshing Japanese home-style side dish! This ‘Tuna and Komatsuna Ohitashi’ is made in just 15 minutes using fresh komatsuna (Japanese mustard spinach) and flaky tuna. It’s not only visually appealing but also offers a clean, light flavor perfect as an appetizer with drinks or a side for rice. Topped with aromatic bonito flakes (katsuobushi) and a splash of tangy ponzu sauce, its crispness is simply unbeatable! It’s a convenient dish for entertaining guests, especially during warmer months, and tastes even more refreshing when served chilled. Add a touch of healthy deliciousness to your meal!
Main Ingredients- Komatsuna (Japanese mustard spinach) 2 bundles
- Carrot 1/2
- Canned tuna 1 can (drained)
- Scallion 1 stalk
Seasoning & Garnish- Salt a pinch (for blanching)
- Bonito flakes (Katsuobushi) 2g
- Ponzu sauce 1/2 Tbsp (or soy sauce)
- Salt a pinch (for blanching)
- Bonito flakes (Katsuobushi) 2g
- Ponzu sauce 1/2 Tbsp (or soy sauce)
Cooking Instructions
Step 1
Begin by preparing all the necessary ingredients. Wash the komatsuna thoroughly under running water and pat it dry. Peel and thinly julienne the carrot. Wash the scallion. Drain the canned tuna completely to remove all the oil. Having your ingredients neatly prepared, as shown in the photo, will make the cooking process much smoother.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Blanch the komatsuna for about 30 seconds to 1 minute, just until it’s slightly tender but still crisp. Overcooking will make it mushy, so a short blanch is key. Immediately plunge the blanched komatsuna into cold water to stop the cooking, then squeeze out any excess water. Place the julienned carrots in a microwave-safe bowl and microwave on 500W for about 1 minute, or until slightly softened. This enhances their natural sweetness and improves their texture.
Step 3
Arrange the blanched komatsuna, softened carrot strips, and drained tuna neatly on a sheet of plastic wrap. Roll the ingredients tightly within the plastic wrap, similar to wrapping a piece of candy. Once rolled, slice the log into pieces about 1 to 1.5 cm thick. For easier cleanup, consider using a rinsed milk carton or a similar sturdy container as a cutting surface instead of a traditional cutting board.
Step 4
Carefully arrange the sliced tuna and komatsuna rolls on a serving plate. Sprinkle generously with bonito flakes as desired. Drizzle with ponzu sauce for an added layer of umami and a refreshing citrusy tang. If ponzu sauce is not available, regular soy sauce can be used as a substitute.
Step 5
Finally, finely chop the prepared scallion and sprinkle it over the dish as a garnish. Enjoy your delicious Tuna and Komatsuna Ohitashi, enhanced by the savory bonito flakes and zesty ponzu sauce! Served chilled, this dish offers an even more crisp and invigorating flavor, making it a perfect light meal or side, especially during the summer.
