Spinach is one of my favorite vegetable, thanks to Popeye the sailor man cartoon.
Me and brothers love this cartoon and mum smartly used it as educational tool to encourage us to eat spinach so we can grow as strong as Popeye. The result? none of us ever turn to be as strong as the heroic sailor man nor able to send someone flying with our punches, but we grown to love spinach forever. Spinach had becoming a must to have dish in the family, looking back to childhood or even now, mum always have spinach in the menu at least twice or three times in a week, be it as soup or just simple stir fry.
Today Spinach Ohitashi is another Japanese dish, spinach salad with bonito flakes.
Below photo was my cooking result, based on recipe adapated from justonecookbook.com
I love bonito flakes a lot , you can tell by the amount of the flakes that I placed on the spinach🙂
Below is the copy paste recipe from justonecookbook.com.
Details and step by step photos also available, please click http://justonecookbook.com/blog/recipes/spinach-ohitashi-japanese-spinach-salad-with-bonito-flakes/
- 1 bunch of spinach
- A pinch of salt
- 1 Tbsp. mirin
- 1 Tbsp. usukuchi (light colored) soy sauce
- 1/2 cup dashi stock
- Bonito flakes (Katsuobushi)
- Wash the spinach and boil lots of water in a large pot.
- When water is boiling, add a pinch of salt into boiling water. Put spinach in the pot starting from the stem first because they take longer to cook. Push all of the spinach into the water. Cook for 1 minute. Note: American spinach is very soft and we can eat it raw unlike Japanese spinach; therefore, 1 minute is enough for the US spinach.
- Drain and soak the spinach in cold water until cool.
- Collect spinach from the bowl and squeeze water out of the spinach.
- Cut the spinach into 1 1/2 inch lengths and put it in air tight container.
- In a saucepan, heat mirin on medium high and evaporate alcohol for a few minutes. Let it cool down.
- Add usukuchi soy sauce and dashi stock and mix all together.
- Pour over spinach and soak for 3-4 hours (1 hour minimum).
- Serve with sauce and sprinkle dried bonito flakes over the spinach.