Japanese Ohitashi Spinach Salad Recipes
SPINACH OHITASHI
This deep savory dressing makes simply cooked vegetables come to life.
Provided by Tadashi Ono
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine dashi, soy sauce, and mirin in a small bowl.
- Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
- To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.
OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)
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
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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- Boil a good amount of water in a large pot. Add a pinch of salt and put in the bunch of spinach, root end down, then slowly push the rest into the boiling water.
- When the water starts boiling again, cook for another 15-30 seconds (Note 2). Remove the pot from the heat. Drain the water, leaving the spinach in the pot. Use the lid or tongs to hold the spinach in the pot as you drain the water.
- Run cold clean water into the pot with the spinach in it. Continue to run water and rinse the spinach well with your hands while at the same time cooling it down quickly.
- Take few stems of spinach at a time, squeezing the water out as much as you can and place them on a cutting board. Repeat with the rest of the spinach stems.
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