| Prep: 5 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 102 | 2g | 0g | 12g |
| sugars | fibre | protein | salt |
| 7g | 2g | 8g | 1.34g |
Why I Love Japanese Spinach Ohitashi
Every now and again, I find myself yearning for the flavors beyond the Rocky Mountains, beyond the venison and trout that have become my specialties. And when such a yearning arises, Spinach Ohitashi, a delightful Japanese dish, comes to my rescue.
Embracing Simplicity
One of the many reasons I fell in love with Spinach Ohitashi, is its elegant simplicity. The ingredients are few yet impactful; like the spinach that reminds me of the verdant landscapes back home. Dressed in a blend of soy, mirin, and sake, it’s a dish that truly celebrates the delicate nuances of flavor – not unlike those found in my game meat recipes.
Inspired by masters like Chef Hiroyuki Sakai, the genius behind the Iron Chef, the Spinach Ohitashi teaches us that sometimes, less is definitely more when it comes to creating a memorable dish.
A Perfect Complement
What’s even more beautiful about this Spinach Ohitashi is how versatile it is. It’s a fantastic complement to a variety of protein dishes – from grilled chicken to pan-seared trout and beyond. Imagine this – you’ve just returned from a long hike in the heart of the Rockies with Gordon, we’re both famished, and this small yet fulfilling bowl of spinach ohitashi turns the simple griddled trout into an exotic culinary experience. Just delicious!
In fact, I often find that this recipe shares a wonderful similarity with Colorado’s green chili – both are vibrant in color and depth, making everyday meals stand out.
So, whether you’re drawn to the simplicity of its composition or the fantastic blend of flavors, there’s a lot to love about Spinach Ohitashi. It’s a small piece of Japan that fits perfectly into my Rocky Mountain cuisine, offering a refreshing and palate-pleasing contrast. And once in a while, it’s subtly sweet and flavorful taste acts as a beautiful reminder that it’s the simple things that often bring us the most joy.
What You’ll Need
- 3 large bunches of fresh spinach (approximately 2 pounds)
- 1/4 cup of Soy sauce
- 1/4 cup of Mirin
- 2 tablespoons of Sake
- 1 tablespoon of Sugar
- 2 tablespoons of dried Bonito flakes
- 1/2 cup of water
- 1 tablespoon of Toasted sesame seeds
Method
Step One
Start by preparing the spinach. Wash the spinach thoroughly and slice off the tough ends of the stems. Ensure all the spinach leaves are clean and ready for the next step.
Step Two
In a large pot, bring water to a rapid boil. Once boiling, add in the spinach. Cook for about 2 minutes until the spinach wilts and turns bright green.
Step Three
Quickly remove the spinach from the pot and place it in a bowl of ice water. This helps to stop the cooking process instantly and retains the green colour of the spinach. Let the spinach cool down completely in the ice water.
Step Four
Next, it is time to make the sauce. In a small saucepan, combine the soy sauce, mirin, sake, sugar, bonito flakes, and water. Cook over medium heat until it starts to simmer.
Step Five
Once the sauce has reached a simmer, remove the pan from the heat and let it cool. As the sauce cools, it will begin to thicken, and the flavours will intensify.
Step Six
Going back to the spinach, squeeze out any excess water and cut the spinach into two-inch pieces.
Step Seven
Pour the cooled sauce over the cut spinach. Mix well to ensure each piece of spinach is coated in the sauce.
Step Eight
Finally, sprinkle the toasted sesame seeds over the spinach and toss lightly. Your Spinach Ohitashi is ready to serve!
