Best 5 Oshitashi Japanese Spinach Salad With Roasted Sesame Recipes
Oshitashi is a classic Japanese dish that features blanched spinach dressed in a flavorful dashi-based sauce. It's typically served cold or at room temperature as a side dish or appetizer. The spinach is first briefly blanched in boiling water, then immediately refreshed in cold water to preserve its vibrant green color and crisp texture. The sauce is made with dashi, soy sauce, mirin, and sake, and is often thickened with a small amount of cornstarch or kuzu. Roasted sesame seeds are added for an extra nutty flavor and texture. Oshitashi is a simple but delicious dish that can be enjoyed on its own or as part of a larger meal.
Let's cook with our recipes!
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.
OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)
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.
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make - and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
JAPANESE-STYLE SPINACH, WITH SESAME SEEDS
Provided by Florence Fabricant
Categories side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Toast sesame seeds by placing them in a pan in a 300-degree oven for about 10 minutes, until lightly brown. Set aside.
- Thoroughly wash spinach, dry it and remove stems. Coarsely chop.
- Heat peanut oil in a large skillet, add spinach and cook, stirring, from three to five minutes, until the moisture has evaporated from the pan and the spinach has just wilted.
- Spoon spinach into a serving dish, toss with sesame oil and soy sauce and serve sprinkled with sesame seed.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 236 milligrams, Sugar 0 grams
Tips:
- To save time, use pre-washed spinach. It's widely available in most grocery stores.
- If you don't have a bamboo mat, you can use a clean kitchen towel to roll the spinach.
- For a more intense flavor, toast the sesame seeds before using them.
- If you don't have mirin, you can substitute dry sherry or white wine.
- Oshitashi can be served as a side dish or as a light main course.
Conclusion:
Oshitashi is a simple yet delicious Japanese dish that is perfect for any occasion. It's healthy, flavorful, and easy to make. So next time you're looking for a new side dish or light main course, give oshitashi a try. You won't be disappointed.
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