Japanese-style Boiled Spinach (Spinach Ohitashi)
Cook time:
Total time:
Serves: 2
- 1 large bunch of spinach or 2 small bunches of spinach
- *Sauce
- ⅛ cupdashi (broth made out of dried kelp and shiitake mushroom)
- 1 teaspoon soy source (substitute: coconut amino, tamari)
- 1 teaspoon coconut sugar (substitute: any sugar of your choice or sweeter)
- *Garnish
- Soaked dried shiitake mushroom which made dashi
- (Optional: ground toasted sesame seeds)
- Blanch uncut spinach for 30 seconds. Put the root first.
- After removing spinach from boiling water, shock spinach with cold running water.
- Squeeze water out of spinach by hands. Then, pat down spinach with paper towel to remove more moisture.
- Cut spinach into 2 inch length.
- Mix all sauce ingredients in a bowl by hand.
- Slice shiitake mushroom thinly.
- Place spinach into a bowl and garnish with shiitake mushroom
- Pour sauce and sprinkle ground toasted sesame seeds (optional)
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/japanese-style-boiled-spinach-spinach-ohitashi/
3.5.3208