Japanese Spinach Salad, Ohitashi Recipe
This is a delicious way to consume large quantities of one of the healthiest foods on the planet...spinach! I came to love this when I lived in Japan from 1991-1992, and make it frequently now because it is so easy, healthful and delicious. Serve this with any Asian dish, or any meat and potatoes. It's not particularly spicy, but is flavorful, and makes a nice complement for spicy and non-spicy main dishes.
- 1 lb spinach leaves or mustard greens, washed
- 1/2 cup fish stock (dashi)
- 1 1/2 T soy sauce
- Dried Bonito flakes (optional) - Fish flakes that can be purchased in a jar at most Asian supermarkets
- Toasted sesame seeds (optional)
- Parboil spinach in lightly salted water until just tender (about 1 minute), place in colander and rinse with cold water
- Squeeze out any remaining water by pressing leaves against the bottom of the colander. It should take the shape of the colander.
- Remove from colander and cut length-wise and width-wise into approximately 1 inch squares.
- Pour dressing over and sprinkle with bonito flakes and/or toasted sesame seeds.
- Make Dashi by adding 1/2 Tsp of dashi granules (can be purchased at most Asian supermarkets) to 1/2 cup of boiling water. Or add 1/8 cup of the bonito flakes to 1/2 cup boiling water
- Mix the Dashi and the soy sauce together in a small bowl.
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|Amount Per Serving||%DV|
|Serving Size 117g|
|Recipe makes 4 servings|
|Calories from Fat 35||64%|
|Total Fat 3.9g||5%|
|Saturated Fat 0.58g||2%|
|Trans Fat 0.0g|
|Total Carbs 3.24g||1%|
|Dietary Fiber 1.8g||6%|