Ohitashi di spinaci

Ingredienti

• 1 bunch spinach
• 1/2 cup dashi, or 1/2 teaspoon dashi powder mixed with 1/2 cup of water
• 1 teaspoon soy sauce
• 1/2 teaspoon mirin
• 1 teaspoon toasted sesame oil
• Bonito flakes, for topping

Preparazione

1. 1

   Wash the spinach under cold water, making sure to remove all the dirt. Set aside.

2. 2

   Add salt to water and boil: Fill a medium size pot with water and add 1 teaspoon of salt. Bring to a boil.

3. 3

   Prepare the broth: Meanwhile, add the dashi, soy sauce, and mirin, to a small pot and turn the heat to medium. You want the broth to simmer, not boil. Cook for 5 minutes and turn the heat off. Let the broth cool to room temperature.

4. 4

   Blanch the spinach: Add the spinach to the boiling water and cook for 1 minute.

5. 5

   Cool the spinach: Drain the spinach and add it to the ice bath. Leave until the spinach has fully cooled – about 2 minutes.

6. 6

   Squeeze and cut: Grab the stems of the spinach so the spinach leaves are hanging upside down, and drain while gently squeezing with your hands. Take out as much water as possible from the stem all the way up to the leaves, and place the spinach, long and straight, on a cutting board. Slice it into 2-inch long pieces.

7. 7

   Squeeze again: If the spinach is still full of water, gently squeeze the extra liquid.

8. 8

   Let it marinate: Transfer the spinach to a storage container and pour the cooled broth over it. Add the toasted sesame oil and cover with a lid. Refrigerate for at least 30 minutes.

9. 9

   Garnish and serve: Divide the ohitashi on small serving plates and drizzle a little broth over it. Top with bonito flakes and serve.