Best 4 Spinach Oshitashi Style Recipes
**Spinach Oshitashi-Style: A Symphony of Flavors and Textures**
Spinach Oshitashi-Style is a delightful Japanese dish that showcases the vibrant flavors and textures of fresh spinach. This simple yet elegant dish is a staple in many Japanese households and is often served as a side dish or appetizer. The key to this dish lies in the delicate balance of flavors, achieved through the use of a flavorful dashi broth, a hint of soy sauce, and a touch of mirin. The result is a dish that is both savory and refreshing, with a slightly sweet undertone. This article presents three variations of Spinach Oshitashi-Style: the Classic Oshitashi, the Sesame Oshitashi, and the Spicy Oshitashi. Each variation offers a unique twist on the classic recipe, catering to different taste preferences. Whether you prefer the traditional simplicity of the Classic Oshitashi, the nutty and aromatic flavors of the Sesame Oshitashi, or the piquant heat of the Spicy Oshitashi, this article has a recipe to satisfy your cravings.
SPINACH OHITASHI (JAPANESE SPINACH SALAD WITH SAVORY BROTH)
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 352 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
OSHITASHI WITH TOSAZU
This steamed spinach roll is served cold and drizzled with a rice-vinegar sauce.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
- Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
- Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
- Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.
OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)
From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.
Provided by Chef Kate
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Toast the sesame seeds in a skillet until lightly colored. Cool.
- Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
- Have an ice bath ready.
- Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
- Squeeze dry and place in a bowl.
- Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
- Serve at room temperature.
SPINACH OSHITASHI STYLE
This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place the spinach in a large pot with a tight-fitting lid over high heat. Watching it carefully, steam it until the spinach has fully wilted, 3 to 4 minutes. Drain in a colander and press out the excess moisture.
- In a small bowl, whisk together the tamari, sesame oil, sugar, and vinegar. Toss with the spinach until fully coated. Press the spinach into a shallow serving dish. Sprinkle with the sesame seeds, if desired. Cover and chill.
Tips:
- Choose the freshest spinach: Look for spinach with deep green, unblemished leaves. Avoid wilted or yellowing leaves.
- Prepare the spinach properly: Wash the spinach thoroughly to remove any dirt or grit. Remove the tough stems and coarsely chop the leaves.
- Use a variety of seasonings: Oshitashi is a versatile dish that can be seasoned with a variety of ingredients. Common seasonings include soy sauce, mirin, sake, and sesame seeds.
- Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
- Serve immediately: Oshitashi is best served immediately after it is made. This will ensure that the spinach is still crisp and flavorful.
Conclusion:
Spinach oshitashi is a simple but delicious dish made with fresh spinach, dashi broth, and a variety of seasonings. It is a popular side dish in Japan and can also be served as an appetizer or main course. With its vibrant color and refreshing flavor, spinach oshitashi is a surefire hit with everyone who tries it.
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