Japanese Ohitashi Spinach Salad Recipes
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.
JAPANESE OHITASHI SPINACH SALAD
Steps:
- 1. Parboil spinach in lightly salted water until just tender (about 1 minute), place in colander and rinse with cold water. (Yes, you can use frozen spinach provided you don't over-steam it.) 2. Squeeze out any remaining water by pressing leaves against the bottom of the colander until the lump of spinach takes the shape of the colander. 3. Remove spinach from colander and cut length-wise and width-wise into approximately 1 inch squares. 4. Make Dashi by adding 1/2 Tsp of dashi granules to 1/2 cup of boiling water. Or add 1/8 cup of the bonito flakes to 1/2 cup boiling water 5. Mix the Dashi, sesame oil, and soy sauce together in a small bowl to complete the dressing. 6. Pour dressing over the spinach and mix thoroughly. 7. Sprinkle with bonito flakes and/or toasted sesame seeds.
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