• Miwa

<JAPANESE SPINACH SALAD/ ほうれん草のお浸し>

Updated: Mar 5






I always have blanched spinach as apart of my meal prep. By blanching it, the spinach will stay fresh and vibrant.


Japanese spinach is quite bitter and tough unlike baby spinach. To make the spinach last longer, please blanch the spinach first before you enjoy it as a salad or smoothie!


Enjoy!





 


<JAPANESE SPINACH SALAD>


<Yield> 3 servings


<Prep time> 5 minutes


<Cook time> 1 minute


<Ingredients>

one bunch Japanese spinach (200g)

bonito flakes

dashi soy sauce / homemade dashi soy sauce



<Optional toppings>

grated ginger

shredded nori seaweed



<Directions>

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


2. Squeeze the moisture out of the spinach and cut into bite sized pieces. Transfer to a serving plate and drizzle with some dashi soy sauce. Sprinkle on some bonito flakes. Now it's ready to be enjoyed.


<Miwa’s tips>

・The stalks of spinach are harder than the leaves, so you want to cook the stalk first to ensure even cooking.


・Dashi soy sauce is pretty savory and salty, so drizzle on a little at a time until you reach your preference. 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 up to 5 days.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

 

2020/ 08/29 MIWA


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