Oshitashi Japanese Spinach Salad With Roasted Sesame 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.
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- Bring a pot or large pan of water to boil, with a little salt added. Add spinach to boiling water and cook for a minute. Take the spinach out as soon as it starts to wilt a little (don’t wait until it’s completely wilted). Shock it in a bowl of cold water and ice (this stops it from cooking).
- Remove the spinach from ice water and squeeze out as much water as you can without pressing too hard on the spinach. You’ll end up with a ball about the size of your hand. Roughly chop it, squeeze out a bit more water and gently separate the leaves.
- Put the spinach in a bowl and add soy, mirin, sesame seeds, and sesame oil. Mix well and serve.
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