Ingredients:
Ohitashi Dressing:
1/2 cup dashi
1 tbs + 1 tsp shoyu
1 tbs mirin
8oz bunch spinach with root attached
1/4 white sesame seeds, toasted
Method:
In a small saucepan, combine the dashi, 1 tbs of the shoyu, and the mirin. Bring the mixture to boil over a medium heat, and boil it for 30 seconds. Transfer the dressing to a small bowl and let it cool to room temperature.
The dressing may be prepared ahead of time and stored in the refrigerator.
In a large pot of boiling salted water, cook the spinach for 1-2 minutes. Drain the spinach, and cool it in ice water. Collect the root ends of the spinach together, and roll it in a bamboo mat. Squeeze firmly to remove excess water.
Unroll the spinach, cut off the roots, and divide the bunch in half. Return the spinach to the rolling mat with the stems of the two portions at opposite ends. Roll the spinach into a cylindrical form.
Unroll the spinach, remove it from the mat, and sprinkle it with the remaining 1tsp shoyu. Roll the spinach in the mat again, and gently squeeze it to distribute the shoyu evenly. Unroll the mat and remove the spinach. Cut the spinach crosswise into 2" lengths. Serve the spinach in bowls, drizzled with the dressing and topped with sesame seeds.
Ohitashi Dressing:
1/2 cup dashi
1 tbs + 1 tsp shoyu
1 tbs mirin
8oz bunch spinach with root attached
1/4 white sesame seeds, toasted
Method:
In a small saucepan, combine the dashi, 1 tbs of the shoyu, and the mirin. Bring the mixture to boil over a medium heat, and boil it for 30 seconds. Transfer the dressing to a small bowl and let it cool to room temperature.
The dressing may be prepared ahead of time and stored in the refrigerator.
In a large pot of boiling salted water, cook the spinach for 1-2 minutes. Drain the spinach, and cool it in ice water. Collect the root ends of the spinach together, and roll it in a bamboo mat. Squeeze firmly to remove excess water.
Unroll the spinach, cut off the roots, and divide the bunch in half. Return the spinach to the rolling mat with the stems of the two portions at opposite ends. Roll the spinach into a cylindrical form.
Unroll the spinach, remove it from the mat, and sprinkle it with the remaining 1tsp shoyu. Roll the spinach in the mat again, and gently squeeze it to distribute the shoyu evenly. Unroll the mat and remove the spinach. Cut the spinach crosswise into 2" lengths. Serve the spinach in bowls, drizzled with the dressing and topped with sesame seeds.