BOK CHOY & ABURA-AGE OHITASHI

PREPARING THE MARINADE. Combine the shōjin dashi, kombucha powder, soy sauce, mirin, and sake in a pot. Add the abura-age and bring to a boil. Reduce to a simmer and cook for 5 minutes, skimming any impurities that rise to the top. Remove the abura-age from the pot and transfer to a clean kitchen towel to dry. Set the dashi aside to cool.

BLANCHING THE GREENS. Combine the water and salt in a pot and bring to a boil. While that is coming to a boil, trim the root end off of the bok choy and rinse under running water to remove any soil. Use chopsticks to hold the bok choy to avoid burning your hands. The stems take longer to cook, so lower them into the boiling water, using the chopsticks to hold the leaves above the water. After the stems have been cooking for 1-2 minutes, let go of the bok choy and allow the leaves to drop into the water. Cook for 30 seconds more, then transfer the bok choy to a bowl of ice water to cool it rapidly and stop the cooking. When the bok choy has cooled completely use your hands to gently squeeze out excess water and transfer to a clean kitchen towel to dry. Set aside.

MARINATING. Arrange the bok choy and abura-age in a shallow container and pour over the reserved shōjin dashi. Cover with a lid and refrigerate for a minimum of an hour to allow the marinade to penetrate.

HOW TO SERVE. Remove the ingredients from the marinade and pat dry on a clean kitchen towel. Cut the abura-age in half, stack the two halves, rotate them 90 degrees, and cut them in half again. Cut each half into 1/4" thick slices. Next lay the bok choy onto the cutting board in a long straight pile and cut crosswise into three. Prepare two serving bowls, and arrange half of the bok choy in each, making sure to equally distribute the stems and the leaves between the two. Pour over some of the marinade and garnish with a few slices of the abura-age.