Broccoli rabe oshitashi from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 262) by Amanda Hesser

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Accompaniments: Alaskan salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 04, 2011

    I picked up kale rabe at the farmer's market, and used it in this broccoli rabe recipe. I didn't cut it up, I wanted the whole stalks on the plate. I agree with BigSal that this is not really like oshitashi (not because I am familiar with the etymology of the word as is BigSal, just because I've prepared and been served a fair amount of oshitashi). But I found it very tasty nevertheless. I was tempted to speed up the recipe by making a dressing with tahini instead of roasting and grinding sesame seeds, but I'm glad I didn't. I really enjoyed the fresh roasted sesame taste. After adding the soy sauce and mirin to the ground sesame, the sauce was very pasty, so I did add a little warm water as suggested.

  • PrincessK on February 05, 2011

    p. 262 Boil broccoli rabe until crisp-tender in salted water, shock and drain. Then dress with a paste made of roasted sesame seeds, mirin and soy. Can add a little sugar to balance the flavors. Also works with spinach, green beans, bok choy, chrysanthemum greens. Perhaps the proper name should be broccoli rabe goma-ae (sesame dressing). Ohitashi comes from the verb hitatsu which means to soak or to steep and it’s typically boiled greens with soy sauce and dashi.

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