Friday, November 20, 2009

Horenso no Ohitashi

Soused Spinach

1 bunch spinach, trimmed, washed, parboiled
1 1/4 c. dashi
pinch salt
1 tsp mirin
3 tsp light soy sauce
1/3 c. ito-kezuri-katsuo (dried bonito thread-shavings) or regular hana-katsuo (flakes)

Bring dashi to a boil, then simmer. Add salt, mirin, soy sauce. Force-cool by putting it in a bowl inside a bowl of ice. Add spinach and mix, refrigerate 5-6 hours. Serve spinach, with stock poured over, and garnish with bonito flakes/threads.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 430-431

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