Oshitashi With Tosazu Recipes

Steps:

• 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.

Steps:

• Place the spinach in a large pot with a tight-fitting lid over high heat. Watching it carefully, steam it until the spinach has fully wilted, 3 to 4 minutes. Drain in a colander and press out the excess moisture.
• In a small bowl, whisk together the tamari, sesame oil, sugar, and vinegar. Toss with the spinach until fully coated. Press the spinach into a shallow serving dish. Sprinkle with the sesame seeds, if desired. Cover and chill.

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.

Steps:

• In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
• Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
• Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
• Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.