I checked Washoku: Recipes from the Japanese Home Kitchen
I’ve made several dishes from it, in my new Japanese cooking focus. I’ve also learned a lot. I do wish there were more pictures of the finished dishes, but the photos of the basic ingredients are very well done and useful. The recipes are clear and if I could just find everything locally, I’d be trying even more of them!
Blanched Spinach Steeped in Broth
Ingredients
- 1/2 cup dashi I used a packet you simmer for 10 minutes
- 2 Tbs soy sauce She called for a seasoned soy concentrate I didn’t have the ingredients for
- 1 bunch spinach or other leafy greens about 12 ounces
- furikake
- roasted white sesame seeds
Instructions
- Blanch the spinach for a few minutes in boiling water, leaving it tied together, then plunge into ice water to stop it cooking. Drain.
- In a shallow dish, combine the dashi and soy sauce.
- Squeeze the extra water from the spinach, then remove the strings holding them together and place them in the dashi marinade. Let them sit at room temperature for at least 30 minutes. (She says you can also refrigerate for 2 days, covered.)
- Cut into small bundles of 1″ length and top with something… I used the furikake. She suggests roasted white sesame seeds or a few other things.
I see this post on Just Bento with more ideas as well.
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