Learn how to prepare and boil nutritious molokhia, a summer vegetable. It's known for its unique slimy texture and flavor, and can be enjoyed simply or used in miso soup and noodle dishes. Master the correct preparation and boiling methods with this video and add it to your table.
Ingredients
Main Ingredients (Multiple Servings)
- Molokhia, 1-2 bunches
Seasonings
- Salt, 1 heaping teaspoon
- Bonito Flakes (Katsuobushi), to taste
- Soy Sauce, to taste
Steps
- Separate the **leaves** from the **thick stems** of the molokhia, one by one. You can bundle and tear off the **leaves** near the tips.
- Cut off the tough ends of the molokhia **stems**, about **1/4 to 1/3** of the total length, opposite the tip.
- Cut the tip side **stems** into **2-3 pieces** for easy eating.
- Bring a pot of water to a boil and add **1 heaping teaspoon of salt**.
- Add the cut **stems** to the boiling water and boil for **40 seconds**.
- After **40 seconds**, add all the **leaves** and submerge them in the water with chopsticks.
- Boil the **leaves** for about **20 seconds** after adding them, then turn off the heat and immediately drain in a colander.
- Rinse the boiled **molokhia** under cold running water, changing the water several times, until thoroughly cooled. Drain well in a colander.
- Before eating or cooking, firmly squeeze out the excess water from the **molokhia** with your hands. **This is the key!** Squeezing out the water properly will result in a delicious dish.
- If chopping for use, chop the molokhia after squeezing out the water.
- If serving with bonito flakes and soy sauce, you can enjoy it by simply crumbling the molokhia with your hands and adding the seasonings.
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