Best 7 Spinach Oshitashi Style Recipes
Spinach oshitashi is a simple yet flavorful Japanese dish that showcases the natural sweetness and delicate texture of spinach. The spinach is quickly blanched and then chilled in ice water to preserve its vibrant green color. It is then dressed with a simple sauce made with soy sauce, mirin, sake, and dashi, and topped with toasted sesame seeds. The resulting dish is a refreshing and healthy side dish that is perfect for any occasion. Here are a few tips for making the best spinach oshitashi:
Let's cook with our recipes!
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
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.
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 OHITASHI
This deep savory dressing makes simply cooked vegetables come to life.
Provided by Tadashi Ono
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine dashi, soy sauce, and mirin in a small bowl.
- Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
- To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
CHARD OSHITASHI
Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly cooked, drained, and chopped, and then tossed with soy sauce and topped with bonito flakes.
Provided by Martha Stewart
Categories Dinner Side Dishes
Time 25m
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
- When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.
COLD SESAME SPINACH
Categories Side Steam Vegetarian Low/No Sugar Vinegar Spinach Summer Chill Healthy Vegan Sesame Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
- While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
- Toss spinach with sesame seeds and vinegar.
Tips:
- For the best flavor, use fresh spinach. If using frozen spinach, thaw it completely and squeeze out any excess water.
- To make the oshitashi more flavorful, use a good quality dashi. You can make your own dashi or use a store-bought dashi powder.
- If you don't have mirin, you can substitute it with sake or dry white wine.
- To make the oshitashi more colorful, you can add some shredded carrots or bell peppers.
- Oshitashi can be served as a side dish or as a main course. It is also a popular ingredient in bento boxes.
Conclusion:
Oshitashi is a simple but delicious Japanese dish that is perfect for any occasion. It is a healthy and flavorful way to enjoy spinach, and it can be easily customized to your liking. Whether you are a beginner or an experienced cook, oshitashi is a great recipe to try.
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