konnichiwa it's nami from just one cookbook back with another video for you
and today I'm going to share how to make spinach ohitashi
simply japanese spinach salad with the savory broth
it's really easy to put together and great or meal prep especially if you want to make a side dish ahead of time
now let's get started
In a saucepan, put 1/2 cup water and 2 inches kombu and slowly bring it to a boil
rinse 1 bunch spinach
once boiling, remove the kombu from the liquid (kombu dashi)
In kombu dashi, add 1 tbsp mirin and 1 tbsp usukuchi soy sauce and mix well
once it boils, turn off the heat
boil a pot of water
when the water is boiling, add the salt and put the spinach in the pot from the stem side first
once the spinach is cooked through, pick it up quickly, roughly less than 1 minute
transfer to iced water and let it cool
as soon as it’s cooled, collect spinach and squeeze water out
If you like to serve as I do, collect the stem and put together
cut the spinach into 1 ½ inch lengths and squeeze the water out one more time
put the spinach in the airtight container
and pour the sauce over
make sure the spinach is evenly distributed in the container and soak in the sauce
put the lid on and let it soak in the refrigerator for at least 1 hour (3-4 hours ideally)
serve the spinach in a bowl and pour the sauce ove
sprinkle sesame seeds for vegan/vegetarian version, and bonito flakes for non-vegan/vegetarian version
(music)
itadaki masu!
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mata ne!