Oshitashi Japanese Spinach Salad With Roasted Sesame Food

SPINACH OHITASHI (JAPANESE SPINACH SALAD WITH SAVORY BROTH)

Spinach Ohitashi (Japanese Spinach Salad with Savory Broth) image

This method infuses ingredients with umami and subtle flavor but retains the food's natural taste. It's one of common methods we use to prepare vegetable dishes.

Provided by Namiko Chen

Time 1h20m

Number Of Ingredients 8

Ingredients

1 bunch spinach ((8 oz, 227 g))
Pinch kosher salt (Diamond Crystal; use half for table salt)
½ cup water
1 kombu (dried kelp) ((5 g; 2"x 2" or 5 cm x 5 cm))
1 Tbsp mirin
1 Tbsp usukuchi (light-colored) soy sauce
katsuobushi (dried bonito flakes) ((only for non-vegan/vegetarian))
toasted white sesame seeds

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 352 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)

Oshitashi (Japanese Spinach Salad With Roasted Sesame) image

From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.

Provided by Chef Kate

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon sesame seeds
1 lb spinach, well washed and large stems removed
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin

Steps:

Toast the sesame seeds in a skillet until lightly colored. Cool.
Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
Have an ice bath ready.
Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
Squeeze dry and place in a bowl.
Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
Serve at room temperature.

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