Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Chard Oshitashi 2.4 (88) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 25 mins Total Time: 25 mins Servings: 4 Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly cooked, drained, and chopped, and then tossed with soy sauce and topped with bonito flakes. Ingredients 1 pound Swiss chard (preferably red; about 2 bunches), ends trimmed 2 tablespoons Japanese soy sauce 1 tablespoon bonito flakes Directions Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water. When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls. Cook's Notes Thin flakes of dried bonito, a fish that's related to mackerel and tuna, have been used as a briny, faintly smoky seasoning in Japan for centuries. Bonito flakes are available at Asian markets, many supermarkets, and asianfoodgrocer.com. Print