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JAPANESE SPINACH SALAD/ ほうれん草のお浸し






I always stock my blanched spinach as a meal prep.

By blanching it, the spinach will stay fresh and vibrant.


Japanese spinach is quite bitter and tough unlike baby spinach.

To last the spinach longer, please do the blanching first before you enjoy as salad or smoothie!


Enjoy!







<JAPANESE SPINACH SALAD>


<Yield> 3 servings


<Prep time> 5 mins


<Cook time> 1 min


<Ingredients>

one bunch of Japanese spinach (200g)

bonito flakes

dashi soy sauce / homemade dashi soy sauce



<Optional toppings>

grated ginger

shredded nori seaweed



<Directions>

1: Wash spinach. Bring the water to a boil. Blanch the stalk part of spinach first for 20 seconds then do the leaf part for another 10 seconds. Drain and place the spinach into the ice bath to stop the cooking process.


2; Squeeze the moisture of spinach and cut into bite size pieces. Transfer onto the serving plate and drizzle some dashi soy sauce. Sprinkle some bonito flakes. Ready to be enjoyed.


<Miwa’s tips>

・Stalk of spinach is harder than leaf. so you want to cook stalk first to cook evenly.


・Dashi soy sauce is pretty savory and salty, so drizzle little by little and adjust to you liking. You can always swap dashi soy sauce for soy sauce.


<Recommended side dish>

NIKUJAGA

JAPANESE MIXED RICE SALAD



<Storage time>

Store the spinach and sauce separately. It will last in the fridge for 5 days.



2020/ 08/29 MIWA


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