Best Spinach Oshitashi Style Recipes

SPINACH OHITASHI (JAPANESE SPINACH SALAD WITH SAVORY BROTH)

Spinach Ohitashi (Japanese Spinach Salad with Savory Broth) image

This method infuses ingredients with umami and subtle flavor but retains the food's natural taste. It's one of common methods we use to prepare vegetable dishes.

Provided by Namiko Chen

Time 1h20m

Number Of Ingredients 8

Ingredients

1 bunch spinach ((8 oz, 227 g))
Pinch kosher salt (Diamond Crystal; use half for table salt)
½ cup water
1 kombu (dried kelp) ((5 g; 2"x 2" or 5 cm x 5 cm))
1 Tbsp mirin
1 Tbsp usukuchi (light-colored) soy sauce
katsuobushi (dried bonito flakes) ((only for non-vegan/vegetarian))
toasted white sesame seeds

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 352 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

OSHITASHI WITH TOSAZU

Oshitashi with Tosazu image

This steamed spinach roll is served cold and drizzled with a rice-vinegar sauce.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

1/3 cup plus 1 tablespoon rice vinegar
1/4 cup soy sauce
1 tablespoon bonito flakes
2 one-pound bags cello spinach, tough stems removed

Steps:

In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.

SPINACH OSHITASHI STYLE

Spinach Oshitashi Style image

This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 6

Ingredients

2 bunches of spinach, ends trimmed, washed, with water still clinging to the leaves
1 tablespoon tamari or soy sauce
1/4 teaspoon toasted sesame oil
Pinch of sugar
Dash of white-wine vinegar
1 teaspoon toasted sesame seeds (optional)

Steps:

Place the spinach in a large pot with a tight-fitting lid over high heat. Watching it carefully, steam it until the spinach has fully wilted, 3 to 4 minutes. Drain in a colander and press out the excess moisture.
In a small bowl, whisk together the tamari, sesame oil, sugar, and vinegar. Toss with the spinach until fully coated. Press the spinach into a shallow serving dish. Sprinkle with the sesame seeds, if desired. Cover and chill.

OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)

Oshitashi (Japanese Spinach Salad With Roasted Sesame) image

From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.

Provided by Chef Kate

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon sesame seeds
1 lb spinach, well washed and large stems removed
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin

Steps:

Toast the sesame seeds in a skillet until lightly colored. Cool.
Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
Have an ice bath ready.
Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
Squeeze dry and place in a bowl.
Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
Serve at room temperature.