Prep: 5m
Cook: 10m
Servings: 3
A nice light and fast side dish that feels very Japanese. Since it needs to marinate and is served cold, this is an excellent dish to make ahead of time.
—Ingredients—
Fast
- 125g spinach
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tbsp warm water
- 2 tsp light soy sauce
- toasted sesame seeds.
Fancy
- 1 piece kombu (~5g)
- 1 tbsp mirin
- 1 tbsp light soy sauce
- 250g spinach
- toasted sesame seeds
- bonito flakes (optional)
—Method—
Fast Method
- NEED TO CHECK QUANTITIES
- In a small bowl, combine vinegar, sugar, and water and mix until combined.
- Preheat a large pan on medium-high.
- Toss in the spinach.
- Add the vinegar mixture to the pan and immediately cover.
- Steam for 1 minute.
- Remove from heat, add soy sauce, refigerate for one hour.
- To serve, garnish with sesame seeds.
Fancy Method
- Make Kombu Dashi: In a pot, add kombu to 1/2c water and slowly bring to a boil.
- Once boiling, remove the kombu and add the mirin and soy sauce. Return to boil, then remove from heat and set aside to cool.
- Prepare spinach. Blanch for 1m, then remove and run cold water over to stop cooking. Squeeze out the water.
- Cut into 2″ length, and place in a container and add sauce. Refrigerate for an hour or more.
- To serve, garnish with sesame seeds and, optionally, shaved or flaked bonito.