Ingredients
1/2 cup dashi soup stock
1 tb mirin
1 tb usukuchi soy sauce
1 bunch spinach
salt
katsuobushi
toasted white sesame seeds
Steps
- Prepare the dashi soup stock. Add mirin and soy sauce. Mix together, bring to a boil, and turn off heat. Set aside.
- Bring a large pot of water to boil. Once boiling, add 1 pinch salt. Add the spinach to the boiling water, stems side first. After 15 seconds, push down the leave part of the water and cook for up to one minute. Once the spinach is cooked through in roughly less than a minute, remove it quickly from the boiling water.
- Transfer spinach to a bowl of iced water and let it cool. As soon as its cooled, collect the spinach and squeeze out the water.
- Cut the spinach into 1 1/2 inch (3.75cm) pieces. Squeeze out the water one more time.
- Put the spinach in an airtight container. Now, pour the savory broth over the spinach mixture. Make sure the spinach is evenly divided.
- Serve the spinach in small individual bowls.
- Sprinkle with togoroshi seaweed.
- Make sure the spinach is evenly distributed and fully submerged in the broth. Put the lid on and let soak for a minimum 1 hour, but ideally 3-4 hours.
- Serve the spinach on small individual bowls and pour some broth on top.
Tamagawa Salad 