26min 4 ppl
Vegan Ohitashi
18 minutes
4 people
Easy≤30 min & ≤6 steps
18 min · 6 steps
Easy: ≤30 min and ≤6 steps
50 kcalper person
Protein 3g
Carbs 5g
Fats 2g
About this dish
Spinach blanched briefly, squeezed dry and left to soak in a light kombu dashi and soy marinade before being topped with toasted sesame. A cold, minimal side built entirely on kelp.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Spinach300 g
Tins & Jars
- Kombu dashi60 ml
Spices & Seasonings
- Toasted sesame seeds5 g
Oils & Condiments
- Soy sauce20 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Bring a large saucepan of water to the boil.
Approx. 4 minutes
2
Blanch the spinach for 1 minute until just wilted, then drain and plunge immediately into cold water to stop the cooking.
Approx. 3 minutes
3
Squeeze the spinach firmly to remove excess water, then cut into 4cm lengths.
Approx. 4 minutes
4
Whisk together the kombu dashi and soy sauce in a shallow dish.
Approx. 2 minutes
5
Add the spinach to the dashi mixture and leave to soak for 10 minutes so it absorbs the seasoning.
Approx. 3 minutes
6
Lift the spinach out, arrange in small serving dishes and top with toasted sesame seeds before serving.
Approx. 2 minutes
