Description
This is a simple Japanese spinach and sesame salad with delicate nutty and savory flavors.
Ingredients
Scale
- 1 bag pre-washed spinach
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
- 1/2 teaspoon mirin
Instructions
- Boil the spinach: Bring a pot or large pan of water to boil, with a little salt added. Add spinach to boiling water and cook for 1 minute. Take the spinach out as soon as it starts to wilt a little – don’t wait until it’s completely wilted – and shock it in a bowl of cold water filled with ice.
- Squeeze and chop: Take the spinach out of the water and squeeze out as much water as you can without pressing too hard on the spinach. Roughly chop it, squeeze out a bit more water and gently separate the leaves.
- Mix the spinach with the seasonings: Put the spinach in a bowl and add soy, mirin, sesame seeds, and sesame oil. Mix well and serve.
Notes
Keep oshitashi in a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 67
- Sugar: 1.3g
- Sodium: 192mg
- Fat: 3.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 3.3g
- Protein: 4.5g
- Cholesterol: 0mg
